Mashed potato balls

Inspired by the loaded potato skins you often see on pub restaurant menus, these crispy balls of mashed potato have a fluffy cheese, onion and bacon filling. Coated in golden panko breadcrumbs, they’re so easy and satisfying to make. You can crisp them up in the oven or in your air fryer and serve as a tasty snack or side dish.

Source: Pinch of Nom Express

Ingredients

Instructions

1. Preheat the oven to 200°C (fan 180°C / gas mark 6) and line a baking tray with non-stick baking paper.
2. Put the potatoes in a saucepan of cold water, place over a high heat and bring to the boil. Reduce the heat and simmer for
   10-15 minutes, or until soft and cooked through. Drain well, mash and leave to cool.
3. While the potatoes are cooking, spray a small frying pan with low-calorie cooking spray and place over a medium heat. Add the bacon and fry for
   2 minutes on each side or until cooked. Remove from the pan and dice finely.
4. Once the mash has cooled, add the bacon, cheese, spring onion, chives, garlic granules, onion powder and 20 g of the panko breadcrumbs. Season to taste with salt and pepper and stir until evenly combined.
5. Take a little of the mixture and roll between your hands to create a 4 cm ball and place onto a plate. Repeat with the rest of the mixture - the mixture should make 24 balls.
6. Place the beaten egg on a plate and the remaining panko breadcrumbs on a second plate. Working one at a time, dip each ball into the egg, then into the breadcrumbs, getting an even coating all over. Place the coated balls onto the lined tray.
7. Once all the balls have been coated, spray with low-calorie cooking spray. Cook for
   20-25 minutes until they are crisp and golden brown. The cooked balls will keep in the fridge for up to 3 days. To freeze, follow standard guidelines for defrosting and reheat in the oven at 200°C (fan 180°C /gas mark 6) until piping hot.

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