a.k.a. Cheesy Mash Potato Dippers
Cheesy Potato Cakes
In a large bowl mix together potato, bacon, cheese, chives, salt, and pepper until smooth.
Spread onto a large tray lined with foil, cover with lunch wrap paper and press into an even layer.
Let chill for 30 to 60 minutes to set up.
Remove paper cover.
Cut 8 cm rounds with a cookie cutter and set aside.
Roll up remaining mash mix and continue to cut into rounds until complete.
Place flour, eggs and seasoned breadcrumbs into three separate bowls.
Coat each potato cake in flour shaking off excess, then egg, then seasoned breadcrumbs.
Heat enough oil in a deep sided pan for shallow frying to 170º C.
Add potato cakes to oil and cook until both sides are golden brown.
Serve with your favourite sauce!