- 3 large Potatoes
- 1 cooked Chicken breast, shredded
- ¼ cup corn kernels
- Salt & Pepper
Peel and chop potatoes. Place in small saucepan with hot water and a pinch of salt. Cook on high heat until the potatoes are soft. Drain well. Mash plain potato. Shred chicken into fine pieces, drain corn, mix well and using a fork into the potato. Press down and place in refrigerator for 10 minutes. This takes the heat out of the potato and helps bind the ingredients. Once cool, use a teaspoon evenly roll into balls pressing down gently. Beat egg in a small bowl, spread crumbs in another bowl. Carefully roll the dipping balls into the egg then the breadcrumbs. Press again. Roll the balls once more into the egg and crumbs. This gives the balls a nice thick coat of crumbs. Shallow fry the balls turning over once till light brown. Drain well on paper towel.
Dip warm balls into various sauces i.e AntJan Sauces range or tomato, chilli, bbq, soy sauce, relish.
- Add mince, diced onion and diced chilli. Roll the balls in BBQ sauce then into the breadcrumbs for the first coating, second coating dip balls in lightly beaten egg and then breadcrumbs. Shallow fry turning once. Drain well.
- Add tuna, diced sundried tomatoes and olives. Roll balls in the beaten egg and breadcrumbs twice. Shallow fry turning once. Drain well.
Not suitable to freeze.
Suitable to microwave potato only.