Mashed Potato Balls #easy #appetizers

We as a whole have those occasions when we have remaining pounded potato, that is the point at which you make crushed potato balls. It's the most straightforward approach to transform the remaining into another dish that everybody would go insane for. The best thing about crushed potato balls is that you can be innovative by adding different fixings to energize the taste.

To make squashed potato balls, first add a couple of fixings to the remaining pureed potatoes. I cherish the mix of bacon bits, cheddar and hacked parsley. Blend the extra squashed potato with every one of the fixings together and after that shape them into reduced down balls. You can utilize your hands to shape the balls. Next, move them with breadcrumbs. The last advance is profound singing the squashed potato balls until they turn brilliant dark colored.

Ensure you cool the remaining pureed potatoes – the squashed potato ought to be chilled in the refrigerator before you begin dealing with them. Utilize ordinary breadcrumbs for better outcomes and ensure you don't over fry the pounded potato balls. When they turn dark colored, scoop them out from the oil.

Also try our recipe Savoury Cheese Muffins

Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes.

Ingredients

• 2 cups cold leftover mashed potatoes
• 1 large egg, lightly beaten
• 1/4 cup real bacon bits
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped Italian parsley leaves
• 1/2 cup dry bread crumbs
• oil for deep frying

Instructions

1. Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley.
2. Mix all the ingredients together until well combined. 
3. Shape into 1-in. balls; roll in bread crumbs, make sure the bread crumbs are attached to the potato balls. Put in the refrigerator for 15 - 30 minutes to retain the shape. 
4. In a skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, very quickly. As soon as they turn light brown, remove with a slotted spoon to paper towels to drain. Serve immediately. 

Read more our recipe : Balsamic Veggie Pasta

For more details : https://bit.ly/2T07Vi8