Salmon & soured cream potato bites
These creamy but fresh mini baked potatoes taste decadent but are simple to make
Spicy cheese bites
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes around 24
Skip to ingredients
- 85g plain flour
- 50g butterchopped
- 50g mature gruyèregrated
- 25g fresh parmesan(or vegetarian alternative), finely grated
- 2 eggswell beaten
- 1l vegetable oilfor deep frying
Nutrition: nutrition per bite
- kcal103
- fat10g
- saturates3g
- carbs3g
- sugars0g
- fibre0g
- protein2g
- salt0.1glow
Method
step 1
Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
step 2
Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix – you may not need all the egg. Can be set aside now for 2 hrs without chilling.
step 3
When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp – dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
