Cheesy Fried Dumplings with Jalapeno & Bacon

METHOD

1. Peel, cut and place the Albert Bartlett Potatoes into cold salted water. Boil for around 15 minutes or until soft, then drain.

2. Mash the potatoes, add the butter, milk and salt. Beat together. Allow to cool, cover and place into the freezer for 40 minutes.

3. Once out of the freezer, place into a bowl. Add the jalapeños, bacon, pepper, egg, and mix.

4. Roll some of the mix into a ball, around the size of a golf ball, then squash to make it flat. Add a cube of mozzarella to the centre and form back into a ball. Repeat with the rest of the mix. Lightly floured hands can help if it’s sticky.

5. Cover the balls with flour, then egg, then breadcrumbs.

6. Fry in vegetable oil, in batches, at 180c for 3-4 minutes until golden and the cheese is melted in the middle.

7. Top with a little mayonnaise and chives if you wish. Enjoy!

Recipe created by @sam_stern

What you will need