• 1 cup/250ml gravy
  • 3 cups/1 kilo pork mince
  • 1 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tsp nutmeg
  • 2 cups mashed potato
  • 1 cup plain flour
  • 4 eggs, beaten with a little milk
  • 2 cups panko breadcrumbs
  • Groundnut oil for deep frying
  1. Pour the gravy into an ice cube tray and freeze until solid.
  2. Thoroughly mix together the pork mince, chives, parsley, nutmeg and seasoning.
  3. Take a frozen gravy cube and wrap it with a handful of mash. Wrap this in a layer of the sausage meat.
  4. Working quickly, dip the balls in the flour, then the eggs, then the milk, shaking off any excess as you go. When they are all done place them on a tray in the freezer and leave them to freeze for an hour.
  5. Preheat the oil to 360°F/180°C and fry them one at a time for roughly 2 – 3 mins, until golden brown and crispy.
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Gravy and Mash Bombs

Ingredients

Instructions

Gravy and Mash Bombs

What You’ll Need:

  • 1 cup/250ml gravy
  • 3 cups/1 kilo pork mince
  • 1 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tsp nutmeg
  • 2 cups mashed potato
  • 1 cup plain flour
  • 4 eggs, beaten with a little milk
  • 2 cups panko breadcrumbs
  • Groundnut oil for deep frying

How You Make It:

  1. Pour the gravy into an ice cube tray and freeze until solid.
  2. Thoroughly mix together the pork mince, chives, parsley, nutmeg and seasoning.
  3. Take a frozen gravy cube and wrap it with a handful of mash. Wrap this in a layer of the sausage meat.
  4. Working quickly, dip the balls in the flour, then the eggs, then the milk, shaking off any excess as you go. When they are all done place them on a tray in the freezer and leave them to freeze for an hour.
  5. Preheat the oil to 360°F/180°C and fry them one at a time for roughly 2 – 3 mins, until golden brown and crispy.

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