These are always handy to have in the freezer ready to add to a weekly meal or serve as a side at a dinner party.
Ingredients
For the potato, cheese and bacon balls
- 10 medium potatoes — peeled and cut into cubes
- Cooking oil, for frying
- 5 rashers bacon — finely diced
- 1 red onion — finely diced
- 1 tablespoon finely chopped fresh rosemary
- 2 cups grated tasty cheese
- ½ cup flour
- 3 eggs — beaten
- 1½ cups panko breadcrumbs
Method
For the potato, cheese and bacon balls
- Boil the potatoes in a large saucepan of salted water until tender.
- While the potatoes are cooking, heat a little oil in a pan and sauté the bacon and onion until cooked. Stir in the rosemary for the last minute of cooking.
- Once the potatoes are cooked, drain well and return to the saucepan to steam with the lid on.
- Add the cheese and leave for 5 minutes. Mash well.
- Add the bacon mixture and combine well. Set aside to cool.
- Once cooled, roll into about 18 balls.
- Place the flour in one shallow bowl, the eggs in another and the breadcrumbs in a third.
- Coat the potato balls in the flour, then the egg and then the breadcrumbs.
- Pan-fry or deep-fry until golden brown.