Potato Bread Puff
Servings - 6
INGREDIENTS
Potatoes - 500 grams
Water - 700 milliliters
Water - 250 milliliters
Bread slices - 4
Corn flour - 60 grams
Chilli flakes - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Ketchup - 2 tablespoons
Mayonnaise - 2 tablespoons
Schezwan sauce - 1 tablespoon
Oregano - 1 teaspoon
Black pepper - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Salt - 1/4 teaspoon
Oil - for frying
PREPARATION
1. In a pan, add 500 grams potatoes and 700 milliliters water. Cover and boil for 8–10 minutes or until soft.
2. Remove from heat and drain the potatoes.
3. Pour 250 milliliters water into a dish. Dip the bread slices one at a time and squeeze gently to remove excess water.
4. Place the soaked bread on a board and chop it. Transfer to a bowl, add the boiled mashed potatoes, 60 grams corn flour, 1 teaspoon chilli flakes, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon coriander. Mix well to combine.
5. Take small portions of the mixture, shape them into flat rounds, and lightly press with a fork to create a pattern. Refrigerate for 10 minutes.
6. In another bowl, add 2 tablespoons ketchup, 2 tablespoons mayonnaise, 1 tablespoons Schezwan sauce, 1 teaspoon oregano, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes, and 1/4 teaspoon salt. Mix well to combine.
7. Heat enough oil in a pan. Deep fry the prepared puffs until golden brown and crispy. Remove and drain on absorbent paper.
8. Serve hot with the prepared dip.