Quick & Easy

Potato puffs

potato puffs
30 Item



1.Boil, steam or microwave potato until tender; drain. Mash potato in medium bowl with butter and garlic until smooth; cool.
2.Meanwhile, cook bacon in small non-stick frying pan until crisp; drain on absorbent paper. Add bacon, flour, egg, onion and cheese to potato mixture; stir until combined.
3.Heat oil in wok or large deep frying pan; deep-fry level tablespoons of the potato mixture, in batches, until browned. Drain on absorbent paper. Serve with sour cream, if desired.

You can substitute 100g crumbled blue cheese for the gruyère, or add 310g can drained corn kernels for a delicious corn-flavoured potato puff. You can also use nicola or pink-eye potatoes for this recipe.


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