Mashed Potato Bites

2 cups leftover mashed potatoes
2 tbsp of flour
⅔ cup of shredded cheddar cheese
3 strips bacon
⅓ cup chopped spring onions
1 egg
1¼ - 1½ cups breadcrumbs
rice bran oil for frying
SIDS SALT & PEPPER to taste
SIDS HONEY MUSTARD VINAIGRETTE

Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
Meanwhile, shred the cheese, chop spring onions and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon and spring onions. Take about a heaped tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
Heat oil in a medium sauce pan – or use your fryer – over medium high heat to about 175-190°C. Whisk egg into a small bowl and season with SIDS SALT & PEPPER to taste. Place breadcrumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
Allow to cool for a minute or two and serve with a large ramekin of SIDS HONEY MUSTARD VINAIGRETTE.