Makes 10
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  1. In a bowl, stir together the mashed potato, pesto, grated Cheddar and Parmesan until well combined. Season to taste.
  2. Scoop out a portion measuring around two tablespoons and use damp hands to roll into balls. Place on a baking tray lined with parchment paper. Repeat with the remaining mixture.
  3. When all of the balls are formed, place in the fridge for 20 minutes or until firm.
  4. Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl and the breadcrumbs in a third.
  5. One at a time, roll each ball in flour, shaking off any excess. Dip to coat in the egg mixture, then dredge in the breadcrumbs, pressing them on lightly to coat. Place on a baking tray lined with parchment paper.
  6. Add enough oil to a large pan to come 4cm up the side, then heat over a medium-high heat. Working in batches to avoid crowding the pan, cook the balls for 2-3 minutes or until golden brown on all sides. Drain on a plate lined with kitchen paper and season with salt and black pepper.
  7. Serve with pesto and some grated Parmesan on top.

Nutrition Facts

Per bite: 180kcals, 10.2g fat (3.1g saturated), 14.4g carbs (1.1g sugars), 3.9g protein, 1g fibre, 0.229g sodium

IrishCanapésDinnerFreezer-friendlyDiabetic-friendlyLunch & snacksLow-fatCuisinesBudget mealsComfort foodMake it HealthyVegetarian

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