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Mashed Potato Balls With Caviare Filling

MASHED POTATO BALLS WITH CAVIARE FILLING

 

You could use leftover mashed potato to prepare this lovely dish.

 

Serves 4

  • 1 lb (450 g) leftover mashed potato, made with butter not milk

  • 2 oz (50 g) jar caviare

  • 4 oz (110g) flour

  • 1 egg, beaten

  • 2 tbs dried breadcumbs

  • oil for deep frying

  • 4 fl oz (110 ml) sour cream

  • salt, pepper

  • 1 ripe avocado, 3 or 4 radishes, 1 finely chopped red onion to garnish

  1. Season the mash with pepper and a little salt.

  2. Working with the mash at room temperature divide it into eight 2-oz (50-g) pieces.

  3. Roll into balls and cut in half with a sharp knife.

  4. Make a depression in one half with your thumb and fill up with caviare.

  5. Press the two halves back together and softly rework into a ball.

  6. Roll in flour, dust off the excess, roll in beaten egg and then breadcrumbs.

  7. Meanwhile pre-heat the chip pan to 375F/190C and deep fry the balls for between 45 and 60 seconds until they are golden brown.

  8. Drain and serve two per person; slice one ball in half to reveal the secret.

  9. Arrange with a spoonful of sour cream, 4 thin slices of avocado, a few thin slices of radish and onion.

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