I normally have enough leftovers for at least one lunch when I cook dinner for my family. So you can imagine how good these potato balls are if I had to buy lunch at work the next day :).
Really easy to make ahead of time and sort of healthy as they are baked and not shallow fried, you and your kids will love them.
- Make more than you think you need, they are addictive
- You could work in mashed sweet potato and or pumpkin to get vegetables into picky eaters
- They will need to set in the fridge for a bit before cooking
You will be:
- Prepping the ingredients.
- Making the potato balls and rolling in breadcrumbs.
- Cooking the potato balls.
- Serving them up hot.
You will need:
- 2 cups cooled mashed potato
- 1/2 cup finely diced vegetables (I used celery and spring onions)
- 1/4 cup of cooled finely chopped crispy bacon
- 1/2 cup of breadcrumbs
- 3/4 cup of grated cheese (I used a mix of Parmigiano-Reggiano and cheddar)
- 1 egg (beaten)
- some spray olive oil
- a chopping board
- a long sharp knife
- a saucepan for the mashed potatoes
- a potato masher
- a frypan for the bacon
- a fork or whisk to beat the egg
- a mixing bowl
- several plates
- an oven tray lined with baking paper
Prepping the ingredients
- Make your mashed potatoes, aiming for 2 cups worth, and pop it in the fridge to cool.
- Fine chop the bacon to end up with 1/4 cups worth, cook to your liking and then pop them in the fridge too.
- Chop the 1/2 cup of vegetables.
- Grate the 3/4 cup of cheese.
- Beat the single egg.
- Mix the above ingredients in a mixing bowl.
- Put the 1/2 cup of bread crumbs on a plate.
Making the potato balls and rolling in breadcrumbs
- Roll small balls of the potato mix and then roll those in flour.
- Pop them onto an oven tray and then into the fridge to set for at least 15 minutes.
They look pretty yummy already:
Ready for the oven:
Cooking the potato balls
- Give the top of the balls a quick spray with spray olive oil and pop the tray into a fan-forced oven (pre-heated to 200C).
- Cook for about 20 minutes or until golden brown.
Firm on the outside with a lovely soft cheesy texture inside:
Serving them up hot
Perfect with some fresh vegetables, sauerkraut and some dipping sauces (tomato and sour cream mixed with fresh coriander) or in a bowl by themselves as finger food :).