Fried Christmas Potato Bites

Cheesy fried potato balls with rosemary salt and gravy mayo

45 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the potatoes

2 large or 3 mediumpotatoes, peeled

1 tspgarlic granules

50ggrated vegan cheddar

3 tbspcornstarch

to tastesalt and freshly cracked pepper

For the rosemary salt

2 sprigsrosemary, leaves stripped

1/2 tspthyme leaves

1/2 tspgarlic granules

1 tspflakey salt

To assemble

250mlneutral oil

2-3 tbspvegan mayo

1 tbsp vegan beef gravy

to servecranberry sauce

This is the best way to eat potatoes this winter. Crispy and tossed in rosemary salt with a fluffy and light centre of cheesy mash. Also gravy mayo is a winner and I can’t believe more people aren’t talking about it.

Method

Place the potatoes in cold salted water and bring to the boil over a high heat. Simmer for 15 minutes or until cooked through and fork tender.

Mash the potatoes until completely smooth and season with the garlic granules, cheese, salt and pepper to taste. Add in the cornstarch and mix until completely combined. Chill in the fridge for 20 mins.

Whilst they cool, blitz or grind the rosemary, thyme, garlic granules and salt together into a fine powder.

Place a pan of oil over a medium heat. Once hot, add the balls and fry until golden brown on all sides and hot throughout, around 3-4 minutes.

Remove and place on a paper towel to soak up excess oil. Toss in the rosemary salt and serve with gravy mixed with mayo and cranberry sauce for dipping.