Serve these versatile savoury bites with sausages, or make them the star of the show with soured cream and a scattering of spring onions
Prep:10 mins
Makes about 12
650g potatoes or 600g leftover mash2 tbsp milk15g butter175g plain flour4 spring onions, sliced¼ small bunch of chives, finely chopped4 tbsp olive oil
STEP 1If you’re making the mash, peel and chop the potatoes, then cooking in a large pan of boiling salted water for 15-20 mins until they can be easily pierced with a cutlery knife. Drain and leave the potatoes in a colander to steam-dry. Warm the milk and butter in the pan over a low heat, then return the potatoes to the pan and mash. Stir to combine, then leave to cool.STEP 2Stir the flour into the mash, then mix in the spring onions, chives and a good pinch each of salt and pepper. Roll walnut-sized pieces of the potato mixture into balls and flatten slightly. (You should get around 12 in total.)STEP 3Heat the oil in a large frying pan over a medium heat and fry the potato balls for 2-3 mins on each side, pushing them down into discs using a fish slice, until golden and cooked through. (You may need to do this in batches.) Serve hot as they are, or alongside sausages or another main.
