Ingredients:

  • 4 cups (950ml) leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) all-purpose flour (plus extra for dredging)
  • 1/4 cup (60ml) grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 1 cup (240ml) vegetable oil for frying
  • 1/2 cup (60g) plain breadcrumbs

Instructions:

  1. In a large bowl, gently mix the cooled mashed potatoes, beaten egg, flour, cheese, chives, salt, pepper, and nutmeg (if using).
  2. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
  3. Using a spoon or small ice cream scoop, portion the potato mixture into bite-sized balls or patties. Gently roll each portion into a smooth shape.
  4. Set up three shallow dishes: one with flour, one with the remaining beaten egg, and one with breadcrumbs.
  5. One at a time, dredge each potato bite in the flour, then the egg, and finally the breadcrumbs, making sure they are evenly coated.
  6. Heat the vegetable oil in a large skillet over medium-high heat.
  7. Carefully place the breaded potato bites in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Remove the fried potato bites with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.