Haymakers Snack
Over a year ago
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Ingredients
- 1 oz Butter
- 2 rashers bacon. chopped
- 1 small leek. halved and sliced
- 8 oz mashed potato
- salt and pepper
- 2 eggs
- 8 oz skinless sausages.cooked
- 4 oz fresh breadcrumbs
- fat or oil for deep frying
- watercress (to garnish)
- 2 tablespoons chopped parsley
- NB a pinch of mixed herbs can be added with the parsley
Accompaniment
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Method
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1
Melt the butter in a pan and gently fry the chopped bacon & leeks until cooked.Place the potato (which should be fairly dry) in a bowl and add the bacon, leeks, seasoning & chopped parsley. Beat in one of the eggs.With floured hands form a portion of the potato mixture around each sausage.Lightly beat the remaining egg and coat each potato parcel in the egg and breadcrumbs, pressing them on well. Fry in heated fat or oil until golden brown on all sides. Drain on absorbent paper & serve hot garnish with the watercress. As an additional variation cooked chopped mushrooms can be added to the potato mixture.
Chef's Tips
These parcels are best put in the fridge for at least 15 mins before frying as they keep a better shape.
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