Bangers and Mash Bombs

Ingredients

for 16 bombs

• 600 g (1 ⅓ lb) potato, peeled, chopped and boiled
• 1 brown onion, diced and shallow-fried
• 40 g (⅓ cup) cheddar cheese
• 50 g (¼ cup) butter, softened
• salt, to taste
• pepper, to taste
• 8 pork sausages, cooked
• 100 g (¾ cup) flour
• 2 eggs, beaten
• 100 g (¾ cup) breadcrumb
• oil, for deep frying
• , to serve
• 

  1. 
     

  2. Preparation

  3. 1 NOTE: To make a brown onion, try adding ½ teaspoon of mixed herbs while cooking.
  4. 2 Mash together the potatoes, salt, pepper, cheese, butter, and onion.
  5. 3 Cut the sausages in half and surround them with a thin layer of mashed potato.
  6. 4 Lay out 3 bowls, each one containing a different coating: flour, eggs, and breadcrumbs.
  7. 5 Coat the croquette first in flour, then eggs, followed by breadcrumbs, then one more time in the eggs, and lastly breadcrumbs.
  8. 6 Heat the oil to 160°C (325˚F).
  9. 7 NOTE: If you don’t have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
  10. 8 Carefully deep-fry the bangers and mash bombs in small batches for a few minutes until golden brown.
  11. 9 Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
  12. 10 Enjoy!
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