Bubble & squeak cheesy bites

Method

• step 1

  If using roasted or boiled potatoes, roughly crush them in a bowl. Roughly chop the leftover cooked veg, then tip into the bowl with the potato and mash to combine. Add the cheese and egg, season well and mix to combine. Shape the mixture into equal balls (about 50g each).

• step 2

  Flatten each ball into a disc. Tip the polenta onto a shallow plate, then roll the discs into it to coat completely. Heat the oil in a high-sided frying pan over a medium heat and fry the discs for about 3-4 mins on each side until deep golden brown and crunchy (you may need to do this in batches). Alternatively, brush lightly with oil and air-fry at 190C for 10 mins, turning halfway through until golden. Serve hot with ketchup for dunking, or alongside a fried egg and beans or kimchi.