Today I want to share with you all my FireCrackers which are awesome for TGIF drinks or popping on a platter for parties.
Start by baking 4 skin on potatoes in a 180c oven for 50 minutes, so they get gloriously tender. Just leave those aside to cool before peeling the skin off & either using a fine grater or potato ricer to push those through into a mixing bowl.
Bung in 1 cup of cheddar cheese, 1/4 cup of finely diced jalepena chillis, 2 egg yolks & then season with salt & pepper. Next, get your hands dirty! Moosh it all up into a lovely, gooey tattie ball.
Pinch off good amounts of mix (about a heaped teaspoon worth) & roll into balls before coating in rice crumbs. I use rice crumb a) because it’s Gluten free and b) because it gives a better crunch.
Now my secret trick to imbue even more flavour into these little suckers – duck fat!
Heat up a tub of Duck Fat in a medium frypan & shallow fry the balls for about 10 minutes to heat them through & turn them nicely golden brown. Drain on paper towel.
Final step is to pop them on a platter & stand back as the hoards invade to greedily devour them!