Quick + Easy Recipes
500 ml (2 C) mashed potato
1 x 100 ml Squish Butternut & Carrot Puree
250 ml (1 C) grated cheddar cheese
295 ml (1 C + 3 T) breadcrumbs, divided
salt and freshly cracked black pepper
30 ml (2 T) sunflower oil
In a large bowl, combine potato mash, Squish Butternut & Carrot Puree and the cheese.
Add the egg and 45 ml (3 T) of breadcrumbs and mix well.
Season to taste.
Shape rounded tablespoonfuls of the potato mixture into balls.
Roll each ball in the breadcrumbs.
Heat the oil in a nonstick frying pan.
Fry the potato pops in batches for 3 to 4 minutes turning to cook each side until golden brown.
Cool slightly before serving.
Bake potato pops on a baking tray in an oven preheated to 180° C for 15 minutes instead of frying if preferred.