Name: Potato puffs
Cook time: 45 min
Total time: 45 min
Ingredients: 600 gram coliban potatoes, peeled, chopped coarsely; 50 gram butter, softened; 1 clove garlic, crushed; 3 rindless bacon slices (195g), chopped finely; 1/2 cup (75g) self-raising flour; 1 egg, beaten lightly; 2 green onions, chopped finely; 3/4 cup (90g) finely grated gruyère cheese; vegetable oil, for deep-frying

Ingredients

600 gram coliban potatoes, peeled, chopped coarsely

50 gram butter, softened

1 clove garlic, crushed

3 rindless bacon slices (195g), chopped finely

1/2 cup (75g) self-raising flour

1 egg, beaten lightly

2 green onions, chopped finely

3/4 cup (90g) finely grated gruyère cheese

vegetable oil, for deep-frying

Method

1.Boil, steam or microwave potato until tender; drain. Mash potato in medium bowl with butter and garlic until smooth; cool.

2.Meanwhile, cook bacon in oiled small frying pan until crisp; drain on absorbent paper. Add bacon, flour, egg, onion and cheese to potato mixture; stir until combined.

3.Heat oil in large deep frying pan; deep-fry level tablespoons of the potato mixture, in batches, until browned. Drain on absorbent paper.

4.Serve with sour cream, if you like.

You can also use nicola or pink-eye potatoes for this recipe. You can substitute 100g crumbled blue cheese for the gruyère, or add 310g can drained corn kernels for a delicious corn-flavoured potato puff.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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