- Left over mash
- 1 tbsp olive oil
- 1 egg
- Sprinkle of dried herbs
- Salt and pepper
I sometimes rustle these up if I have some spare mash left over from the night before. They are quick and simple to do as long as you have an egg and breadcrumbs. I don’t have quantities, as I do it by eye and it depends on how much mash I have left over.
Take the mash out of the fridge. Using a little bit or butter (soft) or margarine, make little balls with your fingers and leave to one side. Get your breadcrumbs ready in a shallow bowl, don’t forget some dry herbs and salt and pepper too. In another bowl beat an egg.
Use a large frying pan, add a little butter and olive oil and over a medium heat you are ready to fry these babies.
Now line up your dishes so that you take a ball, dip it and coat it in the egg, then cover in breadcrumbs and place straight into your frying pan to cook. Continue until they are all in the pan together. I use the frying pan handle to lightly move it back and forward so the balls cook by rolling around in the pan.
They shouldn’t take long 5-7 mins. Lift out with a soup spoon (to retain their shape).