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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Mashed Potato Cheese Bites

 I found these delicious Mashed Potato balls while looking around on Pinterest for some new baking ideas and inspiration. We served it with some corn on the cob, salad and bread it tasted great.


Dietary Info:
-Contains Dairy
-Contains Gluten
-Contains Eggs
-Suitable for vegetarians
-Unsuitable for vegans








Ingredients:
– 2 cups cold mashed potatoes{4 potatoes worth}
– ¼ cup minced chives or green {Spring onions if your British} onions
– 16 cubes quick-melt cheese
– 2 beaten eggs
– ⅓ cup all-purpose flour {45g}
– 1 cup panko bread crumbs {125g}
– Vegetable oil, for frying

Method:
1:Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
2:Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese
3:Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls
Place the coated potato balls in the freezer for an hour until firm.
4:Pour enough vegetable oil into a medium saucepan {I used a wok} to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius){I don't have a thermometer so I just put some left over breadcrumbs in the pan and if they started to fizz, it was ready.}
5:Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.{2mins each side}
6:Serve with gravy for dipping, if desired.{I didn't do this but I'm sure it will  taste great]
Tip
  • During frying, you may need to adjust your burner temperature higher to maintain the oil at 350 degrees Fahrenheit (175 degrees CelsiusC).
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