How to make it
- Start here if making mashed potato from scratch. Get a saucepan full of water boiling and add a generous sprinkle of salt.
- Peel and cut potatoes into bite-sized pieces. Once boiling, add to water and cook until very tender.
- Mash with the butter getting rid of as many lumps as possible.
- Leave to cool slightly and add Gran Luchito Smoked Chilli Mayo, salt and pepper.
- If using leftover mash, start from here (having stirred through the smoked chilli mayo, of course).
- Cut mozzarella into 12 little cubes.
- Lightly flour a surface. Grab small handfuls of the potato and flatten out into little discs.
- Add a small cube of mozzarella in the centre and roll in your palms into a little spherical parcel. Place aside and repeat until all the mix has gone. Aim for 12 little balls.
- If using panko breadcrumbs, you’ll probably want to blitz them into a finer crumbs. Place these in a bowl. In a separate bowl beat the eggs.
- Dip each ball into the egg mix, then into the breadcrumbs to coat all over (try to keep one hand dry so as to avoid too much mess). If the mashed potato is too wet, you may need to coat them in a little flour before you dip into the egg.
- Repeat and place balls onto a plate. Refrigerate for 30mins to firm up.
- Carefully wrap each ball in a rasher of bacon and secure with a cocktail stick.
- Half fill a saucepan with oil and heat until hot enough to deep fry (between 180C – 190C; it should bubble up but not too aggressively when you add a little bit of potato). Alternatively use a deep-fryer, or bake in a hot oven (if baking, you’ll need to brush the balls all over with a little oil before hand).
- Use a slotted spoon to add the balls in batches (no more than 3 or 4 at a time) until golden all over (this should only take 4-5 mins.
- Remove and place on kitchen paper to soak up excess oil.
- Serve warm with Gran Luchito Smoked Chilli Ketchup for dipping.
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