With a shortage of potato wedges and fries, this recipe might come in handy.
INGREDIENTS:
700g potatoes, peeled
40g butter, melted
1 egg, beaten
1 cup grated tasty cheese
100g bacon, finely diced
1 tblsp SR flour
Pinch salt and pepper to taste
METHOD:
Preheat oven to 210C. Grease two 12-hole patty pans.
Grate potatoes, then use your hands to squeeze out any excess liquid and drain. Place the drained potatoes in a large bowl.
Season well.
Add butter and egg and stir to combine. Stir through cheese and bacon and fold through flour.
Spoon mixture into prepared tins and bake for 20-25 minutes until crispy and golden.
Use a knife to loosen around the edges and release puffs.
Serve hot with tomato sauce and mayonnaise.