Crispy Potato Bombs 4 Ways

Serves: 12 

 

Ingredients

 

Prepare the Smash: 

 

2 x 104 g sachets Smash

3½ cups boiling water (a stiff mash)

2 cups grated cheese

 

Different filling options:

 

Ham, cut into cubes & grated cheese

Mince and onion mix

Wilted spinach & crumbled feta

Sliced Sundried tomato & cooked sliced mushroom

 

To Deep fry

 

3 cups oil, of choice

 

For the Crumb

 

Flour

Egg

Breadcrumbs

 

Garnish

Flat leaf parsley

 

Method

 

For the Smash:

 

1. Pour the content of the sachet into a bowl. Top with boiling water while stirring well. 

 

2. While still warm, add the grated cheese to melt.

 

3. When the smash has cooled slightly, roll into equal sized balls. 

 

Filling:

 

1. Flatten the ball slightly in your hand and add a teaspoon or two of your chosen filling. 

 

2. Pinch to seal the filling inside and roll gently to form a neat ball.

 

3. Place the balls on a tray in the freezer for 30 minutes or until firm.

 

To finish:

 

1. Heat the oil in a large pot on a medium heat. Use a wooden spoon to test the oil: Dip the back of a wooden spoon in the oil, if it sizzles around the spoon, the oil is ready.

 

2. Dip each of the balls in flour, egg & breadcrumbs and repeat for a n extra crispy coating

 

3. Deep fry in batches until golden and warmed through. Remove with a slotted spoon and place on paper towel to remove excess oil.

 

4. Top with fresh, chopped parsley.

 

5. Serve immediately and ENJOY!!

  • Facebook - Grey Circle
  • Instagram - Grey Circle
  • YouTube - Grey Circle
  • Pinterest - Grey Circle