Leftover Mashed Potato Dumplings
The leftovers glow up you never knew you needed! Try these crispy Mashed Potato Dumplings next time the fridge containers are piling up.
Ingredients
Method
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1 ½ cups plain mashed potato
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2 Tbsp Pams cornflour
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100g Pams colby cheese, cut into 2cm cubes
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Pams butter, for frying
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Airborne Liquid Honey, for drizzling (optional)
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Mrs Rodger’s chilli flakes, for sprinkling (optional)
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Add the mashed potato, flour and ½ tsp of salt to a medium bowl. Mix together until combined.
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Scoop out a heaped tablespoon of the mashed potato, then pat into a disk. Add a cube of cheese to the middle of the disk, then mould the mashed potato around the cheese into a ball. Squash the ball lightly into a disk.
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Heat a knob of butter in a non-stick frying pan on medium heat. Pan fry the dumplings for about 4 minutes each side, until golden.
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Serve the dumplings drizzled with some honey and a sprinkle of chilli flakes, to serve.