Spicy potato bites

Name: Spicy potato bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20
Ingredients: 109 g pack Idahoan Buttery Perfect Mash Potato; 50 g panko breadcrumbs; ¼ tsp ground turmeric; 1 tsp garam masala; 15 g ginger, peeled and finely chopped; 25 g pack coriander, stalks and leaves chopped, a few whole leaves reserved; ½ green chilli, deseeded and finely chopped; 4 tbsp vegetable oil

Who doesn't love crispy potato? These moreish spiced patties are made with prep-prepped mash for speed – ideal when you're busy pulling together a Christmas party spread. Serve with your favourite Indian chutneys alongside for dipping: we love Gymkhana Tandoori Onion Chutney and fruity mango chutney. Discover more Christmas party food recipes.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes20 patties
CourseBuffet
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

109g pack Idahoan Buttery Perfect Mash Potato
50g panko breadcrumbs
¼ tsp ground turmeric
1 tsp garam masala
15g ginger, peeled and finely chopped
½ x 25g pack coriander, stalks and leaves chopped, a few whole leaves reserved
½ green chilli, deseeded and finely chopped
4 tbsp vegetable oil

Boil a kettle, then pour 350ml just-boiled water into a large bowl. Add the mash, mix with a fork, then leave for 1 minute. In a separate small bowl, mix the panko, turmeric, garam masala, ginger, chopped coriander and chilli; season. While the mash is still hot, stir through the panko mixture. Let cool slightly, then form into 20 patties (about 25g each).
Heat 2 tbsp of the oil in a nonstick frying pan and fry half the patties for 2-3 minutes on each side until golden with a nice crust. Transfer to a plate lined with kitchen paper. Heat the remaining 2 tbsp oil in the pan and repeat with the second batch. Allow to cool for 5 minutes before serving scattered with the coriander leaves. Add your favourite Indian chutneys alongside for dipping: we love Gymkhana Tandoori Onion Chutney and fruity mango chutney.

Typical values per item when made using specific products in recipe