Ingredients
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500g sweet potato, peeled, cut into 3cm pieces
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35g sliced salami, finely chopped
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25g (1/3 cup) finely grated cheddar
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2 tablespoons pizza sauce
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50g (1/3 cup) plain flour
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2 eggs, lightly whisked
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50g (1 cup) panko breadcrumbs
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Vegetable oil, to shallow-fry
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Basil pesto, to serve (optional)
Method
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1Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10-12 minutes or until tender enough to mash. (Alternatively, place in a microwave-safe bowl, cover with 2 layers of plastic wrap and microwave on High for 10 minutes or until tender. Drain if necessary.) Transfer to a heatproof bowl. Set aside to cool slightly.
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2Use a potato masher to mash the sweet potato until smooth. Stir in the salami, cheddar and pizza sauce until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
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3Place the flour, egg and breadcrumbs in separate shallow bowls. Roll the balls in flour, dip in egg and then roll in breadcrumbs to coat. Return to the prepared tray.
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4Add enough oil to a large frying pan to reach a depth of about 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Serve with pesto, if you like.
Source: taste.com.au
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