These delightful bite sized treats are ideal as a starter, side or a tasty nibble. Serve with your favourite sauce, try Inspired Dining Honey & Mustard Dressing or Briannas Lively Lemon Tarragon Dressing.
Easy to modify and make your own, swap out the cheese, spices or vegetables to create your own tantalising combinations.
- White Potatoes (Preferably Maris Piper) – 170g – Peeled & Cubed
- Celeriac – 150g – Peeled & Cubed
- 1 Large Fresh Beetroot – Grated
- ½ Small White Onion – Finely Diced
- 1 Small Carrot – Grated
- 4 Cloves of Garlic – Finely Diced
- Parmesan – 45g – Grated
- Unsalted Butter – 20g
- 1 Teaspoon of Fresh Ginger – Grated
- 1 ½ Teaspoons of Fresh Thyme – Diced
- ½ Teaspoon Ground Coriander
- 1 Teaspoon Onion Powder
- 2 Tablespoons Olive Oil
- Sea Salt & Pepper
- 2 Medium Eggs – Beaten
- Plain Flour – 30g
- Panko Breadcrumbs – 80g
- Oil for Deep Frying
- Fresh Chives or Parsley – Diced for Garnish
Grab a large pot and fill it with water and salt. Bring the water to the boil and add in your potatoes and celeriac. Boil for about 15 minutes or until fork tender.
Drain the water, add in your butter and season with salt and pepper to taste. Mash this mixture up with a masher or a potato ricer if you want a smoother texture then set aside.
In the meantime, get a pan on low – medium heat and add in 2 tablespoons of olive oil. To this add your onion, carrot and beetroot with a pinch of salt (This helps to draw excess moisture out). Cook off for 5 minutes or until they start softening.
At this point add in your diced garlic and cook off for another few minutes or until fragrant. Take off the heat and set aside to cool slightly.
When everything has chilled, add your mixtures together with your ginger, ground coriander, thyme and parmesan. Mix this all together and taste for seasoning. Add any extra sea salt or freshly ground pepper that you require.
Place this mixture in the fridge to cool for 20 minutes. In this time add a large pot of oil to the stove top and heat to 180°.
Take your mixture out the fridge. Flour your hands and roll your mixture into small balls, similar to a shelled walnut size. Once you’ve used all your mixture up, place them in the fridge to chill again.
In this time set up your breadcrumb station. Using 3 bowls, 2 beaten eggs in one, flour in the other and breadcrumbs in the third. Season your flour with onion powder, salt & pepper.
Refrigerate for 5 minutes then one by one coat them in flour, then eggs and then breadcrumbs. This is easier is you keep one hand dry and one hand wet.
Once done, do a second layer of egg and breadcrumbs. This helps give you an extra crunch and prevents them breaking down so much.
Once at the right temperature, place them in a few at a time. You don’t want to overcrowd the pot or it will bring the temperature down and they won’t cook as they should. Fry until golden brown, the centres are already cooked so you just want the delicious crunch!
Once golden brown, place them on a kitchen towel lined tray to help absorb some of the extra grease.
Sprinkle with a little sea salt and freshly diced chives or parsley before serving.