Mashed Potato Balls

My kids love potato croquettes and birdseye pommes, so when I found myself with some leftover mash I thought I would give the pommes a try.

Crispy on the outside, fluffy on the inside, these were an instant hit.

Leftover mashed potato

salt and pepper

1-2 eggs

1 tbsp milk

plain flour

oil for frying

1. Beat mashed potatoes until smooth, season with salt and pepper.

2. Using the palm of your hands, roll mashed potato into small balls. Place them on a lined freezer proof plate. Place in the freezer for 1-2 hours.

3. Place flour in a zip lock bag, season with salt and pepper.

4. Beat egg with the milk in a small bowl. Once frozen, remove potato balls from freezer. Roll in egg mixture, put a few at a time in the flour bag, shake gently to evenly coat with flour.

5. Place into a heated deep fat fryer in batches for a few minutes until golden. They don't take long so keep an eye on them.

Enjoy.

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