Serves 40
Hands-on time: 15 minutes
Hands-off time: 20 minutes
INGREDIENTS
2 tin (400g) Lucky Star Pilchards in Sweet Chilli sauce
2 cups leftover mashed potatoes, cold
2 medium eggs
½ cup cake flour
2 cups grated mozzarella cheese
1 tbsp Moroccan spice or paste
½ tsp each salt and pepper, optional
1½ cups fine bread crumbs
Serving Suggestions:
Mayonnaise
Chopped coriander
Lemon wedges
Moroccan dip
METHOD
1. Preheat your oven to 200°C with the top and bottom heat on. Line a large baking tray with baking paper.
2. Add the pilchards from the Lucky Star Pilchards in Sweet Chilli Sauce into a large mixing bowl and remove the bones. Set the sweet chilli sauce aside until needed to make a dipping sauce.*Chef’s Tip: Any Lucky Star tinned Pilchard flavour can be used.
3. Use the back of a fork to crush the pilchards into smaller pieces.*Chef’s Tip: The bones from the pilchards can be removed if preferred.
4. To the pilchards, add the cold mashed potatoes, 1 egg, cake flour, cheese, Moroccan spice or paste and salt and pepper. Use a wooden spoon to mix until a dough forms.
5. Scoop 1 tablespoon of the dough between your hands and roll it into a neat ball. Repeat until you have about 40 balls.*Chef’s Tip: Rub 1 teaspoon of oil on your hands to stop the dough from sticking when rolling.
6. Sprinkle the breadcrumbs onto a plate and beat the remaining egg in a small bowl. Coat the balls in the beaten egg before rolling them through the breadcrumbs. Arrange the coated balls onto the prepared baking tray and bake for 15-20 minutes or until golden brown and crispy.*Chef’s Tip: The pilchard potato balls can also be made in the airfryer!
7. In the meantime, mix the sweet chilli sauce from the pilchards tin with mayonnaise in a small dipping bowl and place it on a large serving platter.
8. Place the baked potato bites onto a platter with Moroccan dip if using. Garnish with chopped coriander and a squeeze of fresh lemon juice. Serve and ENJOY!
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