These crispy delights are perfect festive party snacks and a great way to revamp your leftover Christmas mash! Serve with a garlic mayonnaise dip on the side.
Serves: Makes about 25
Prep time: 20 Minutes
Cooking time: 2-3 Minutes
Ingredients
- 4 streaky bacon rashers, chopped
- 750g leftover mashed potatoes
- 120g Cheddar, grated
- 2 tbsp fresh chives, chopped
- 1/2 tsp cayenne pepper, optional
- 2 large eggs, beaten
- 150g breadcrumbs
- Vegetable oil, for frying
Instructions
1. Heat a large frying pan over a medium-high heat and cook the bacon for 6-7 minutes until browned and crispy. Transfer to a plate lined with kitchen paper to drain and set aside.
2. In a large bowl, combine the mashed potatoes, cheese, chives, cayenne pepper and bacon.
3. Roll the mixture into balls measuring around 3cm.
4. Working one at a time, dip the potato balls into the beaten eggs, then dredge them in the breadcrumbs, pressing to coat.
5. Pour the oil into a large saucepan to a depth of 5cm and heat over a medium-high heat until hot.
6. Working in batches, add balls to the hot oil and cook for 2-3 minutes until evenly golden and crispy. Transfer to a plate lined with kitchen paper to drain. Serve immediately.
Per Serving 88kcals, 4.1g fat (1.2g saturated), 9.3g carbs, 0g sugars, 3.7g protein, 10g fibre, 0.284g sodium.
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