Ingredients 1/2 cup grated cheese
2 cups of mashed potato
2 tablespoons of brown onion thinly sliced and then diced
5 tablespoons of plain flour
1/4 cup diced bacon
1 teaspoon of rice bran oil
1/2 - 1 cup of panko breadcrumbs
Salt and pepper to taste
5 tablespoons of egg mayonnaise
1 tablespoon of honey
1 teaspoon of mustard seeds
Sweet baby rays hickory and brown sugar bbq sauce (optional)
Rice bran oil for frying
First in a fry pan add a teaspoon of oil and heat on high.
Next add in the diced bacon and cook for about 2-3 minutes.
Take the bacon off the heat and transfer it on a plate lined with paper towel to soak up the excess oil and allow it to cool before using.
Using a mandolin thinly slice the onion and then dice it. You can use a knife for this but the mandolin ensures it is super thin which helps it cook better.
In a large bowl add the cold mashed potatoes, flour, cheese, onion and bacon and mix well to combine.
In a small bowl whisk the eggs and add salt and pepper to taste.
The mixture is ready to roll out
Next grab another small bowl and add in the breadcrumbs.
Roll the mixture into balls and place them onto a cutting board until all rolled out.
Once all have been rolled out, dip them in egg to coat them completey and then roll them in the breadcrumbs.
Place the bites back onto the board and repeat the process until all are done.
All rolled out and ready to fry
In a large pan add in rice bran oil and heat on high. The oil should be enough just to cover the potato bites when you put them in.
Test the oil by adding in one potato bite and seeing if it bubbles. If it doesn't, remove it from the oil and wait a few more minutes. If it does bubble add in some more potato bites but don't over crowd the pan.
Cook them in rice bran oil until golden and crispy
Cook the potato bites just until the outside is golden and crispy, about 2-3 minutes.
Next add some paper towel to a plate and remove the potato bites from the oil.
While the remaining potato bites are cooking, make the dipping sauce by add mustard seeds, honey and mayonnaise to a small bowl. Mix well until all ingredients are combined.
Spoon the dipping sauce into a small ramekin and place on the end of a rectangle plate.
Dipping sauce is ready
In a second ramekin fill it with the barbecue sauce and place on the other end of the plate.
Finally when all potato bites have been cooked, drained and cooled for 1-2 minutes, place them in the centre of the plate and serve.
Notes For this batch I made them quite large, however you can halve the size and make more out of it.