CHEESY POTATO BITES WITH TOMATO CHUTNEY

Serves 4 

For the potato bites

Ingredients 

• 3 cups (600g) mashed potatoes
• ½ cup (50g) cooked chopped bacon 
• ½ cups (300g) mozzarella cut into small cubes 
• ½ cup (100g) toasted breadcrumbs
• ½ cup (100g) grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 large eggs, beaten
• oil for deep frying

Method

1. In a large bowl, combine the potatoes and the bacon, salt and pepper.
2. Divide into equal portions and shape into balls, insert 1 cube of mozzarella into each ball and roll again 
3. Cover and refrigerate for 30 minutes.
4. In a shallow bowl add breadcrumbs and Parmesan cheese.
5. Place the egg in a separate shallow bowl. 
6. Dip the potato balls in egg, then in crumb mixture (do this a few times until the potatoes are completely covered). This step is essential to prevent the potatoes from falling apart.

Heat oil in a large deep-frying pan and fry the potato bites until they are cooked and golden brown. 

For the spicy tomato chutney 

• 4 large tomatoes, grated
• 1 tablespoon chopped garlic
• 1 medium red onion, finely chopped
• 2 tablespoons olive oil 
• 2 teaspoons tomato paste 
• 1 teaspoon medium curry powder 
• 2 teaspoons smoked paprika
• 1 teaspoon Kashmiri curry powder
• 1 teaspoon white sugar
• 1 tablespoon salt
• 1 teaspoon pepper 
• 2 tablespoons fresh coriander finely chopped 
• 2 tablespoons water (optional: in case the chutney becomes too thick) 

Method 

1. In a medium saucepan heat the oil and then add the onion. Sauté on low heat until the onion is translucent. 
2. Add the garlic, spices and tomato paste and mix until combined. 
3. Add the tomatoes, sugar, salt and pepper and simmer for 20 minutes. 
4. Add water to loosen the chutney (if it becomes too thick). 
5. Garnish with coriander, and serve cold or hot.