FRIED POTATO BITES
PREP TIME: 25 MINS
COOKING TIME: 30 MINS
MAKES: 38
INGREDIENTS
1kg Spud Lite potatoes, peeled and quartered
100g smoked ham, chopped
1 cup grated vintage cheddar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 tablespoon grainy mustard
¼ cup chives, chopped
salt flakes and freshly ground black pepper
2 extra-large eggs, lightly beaten
½ cup plain flour
1 ½ cups panko breadcrumbs
canola oil
Hot tomato chutney, to serve
METHOD
1. Place potato in a large pot covered in cold water over a high heat. Bring to boil and cook for 20 minutes. Drain and mash using a masher or ricer. Return the mash to pan over a low heat, stirring continuously to remove excess moisture. Allow to cool completely in refrigerator.
2. In a large mixing bowl combine cooled mashed potato, ham, cheddar, garlic, onion, paprika, mustard, chives, salt and pepper, stirring to combine.
3. Using a tablespoon as a measure, scoop heaped tablespoon fulls of potato mixture and roll into balls.
4. Place flour, beaten eggs and panko crumbs in three separate bowls. Dip each ball in the flour, followed by the egg and then coat in panko crumbs.
5. Pour oil into a medium saucepan 1/3 full and place over a medium heat. To check oil is at temperature, drop a small piece of bread into the oil and when oil is at temperature it will turn golden. Alternatively, dip the handle of a wooden spoon into the oil and bubbles will appear around the handle when oil is hot enough.
6. Place coated balls in small batches into the hot oil and cook for 2-3 minutes or until golden. Using a slotted spoon remove balls and place in a bowl lined with kitchen paper.
To serve, place potato bites in a serving bowl with hot tomato chutney on the side, to dip in.
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