(Makes 6-8)
These fluffy balls of mashed potato are not only delicious but double up as a clever way to use up leftovers too. Whilst I’ve chosen cheese as my filling, along with a few straggly bits from my fridge, you can use leftover mince, shredded meats, fish, veg, stews and absolutely anything else you like. The basic recipe only requires 3-ingredients but, of course, your spice cupboard is the perfect way to give the filling plenty of pep and pizazz without needing too many other ingredients. I chose feta for my filling because it’s what I had but you can use any cheese you like and it is a great recipe to get kids involved in making.
Ingredients
500g (roughly 2 medium-sized) potatoes
100g feta cheese, crumbled with a fork
3-4 tablespoons of plain flour (you can use any flour or breadcrumbs/crushed crisps or cornflakes)
Black pepper
Additional Ingredients I’ve Used:
1-2 thin spring onions, very thinly sliced
10g coriander, finely chopped
Heaped teaspoon of dried mint
Teaspoon of pul biber
Additional Ingredient Suggestions:
1/2 teaspoon of turmeric in the mash
for the filling: fresh herbs, spices, other cheeses, mince meat, caramelised onions, 1/4 teaspoon of chutneys with the cheese, leftover vegetables, mashed peas etc.
Method
Bring a saucepan of water to the boil and peel then quarter and boil them for 20-25 minutes or until cooked through and soft enough to mash. Mash as finely as possible to avoid lumps and do not add any butter or seasoning. Allow to cool and refrigerate for a couple of hours (or give it a quick blast in the freezer for about 15-20 minutes)
To make the filling, combine the feta along with your chosen ingredients and spices (I added spring onions, fresh coriander, pul biber and dried mint) and a generous seasoning of black pepper and mix with a fork until evenly combined.
Bring a frying pan of oil (about an inch or so) to frying temperature.
Add the flour into a small bowl. Remove the mashed potato from the fridge and take a ping pong ball sized portion and flatten it in the palm of your hand to approximately 3/4 of a centimetre thickness. Pile a compressed teaspoon of the mixture into the centre of the mash and then bring the edges over the filling to seal the ball. You may need to use a little more mash to seal the ball or fix any gaps/cracks but once sealed, ensure the ball is nice and smooth and then lightly dust it all over in flour. Repeat until all done, then check that the oil is nice and hot (otherwise the pops will collapse and fall apart)
Fry the pops until golden brown on both sides, remove with a slotted spoon and drain onto a plate lined with kitchen paper. Serve with your favourite sauces/chutneys.