This is just the right snack to make with your leftover mashed potatoes. Crisp and creamy, we just couldn’t wait for it to get ready! My Nigerians friends who love “ojojo” (water yam fritters) can cleave to this before the water yam comes back in season.
Cook the bacon (diced) until brown and crispy for about 6-8 minutes in a large frying pan set over medium. Transfer to a paper towel-lined plate and set aside.
Heat the oil in a large stockpot or Dutch oven over medium heat. Combine the potatoes (boiled and mashed), chilli flakes, cheddar cheese, bacon and chives in a large bowl and mix thoroughly.
Using a small cookie spoon, roll the mixture into 1¼ to 1½ inch balls, forming about 25 balls.
Whisk the eggs in a bowl. Working on one at a time, dip each ball into the bowl of eggs and coat with bread crumbs. Repeat the same process for all the balls.
Cook in the oil for about 2-3 minutes or until golden and crispy, add more oil in the process if necessary. Transfer to a paper towel-lined plate.
Serve immediately with crumbled Parmesan (optional).
Click to get all the ingredients from Supermart.