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Piccolo Tomatoes December 2018

Ingredients

  • 1 medium carrot, peeled and sliced
  • 1 medium potato, peeled and diced
  • ½ onion, peeled and chopped
  • 1 tsp freshly chopped thyme
  • 70g (21⁄2oz) fresh breadcrumbs or wheat- or gluten-free breadcrumbs
  • 30g (1oz) Cheddar cheese or dairy-free alternative, grated
  • ½ tsp sweet chilli sauce
  • 3 tbsp tinned sweetcorn, frozen or canned without sugar or salt
  • Plain flour or gluten-free flour
  • 1 tbsp sunflower oil

Method

  1. Place the carrot and potato in a steamer and steam for 15 minutes until soft. Leave to cool.
  2. Place the remaining ingredients except the flour and oil into a food processor. Whizz together until finely chopped. Shape into 18 balls and roll in the flour.
  3. Heat the oil in a frying pan. Fry the balls for 5–6 minutes over a medium heat, until golden on all sides and heated through.
  4. When needed, thaw overnight in the fridge or for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for about 10 minutes.
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