Potato Bites

 

1

package (20 oz) refrigerated mashed potatoes (about 2 cups)

1

cup Green Giant® frozen sweet peas (from 1-lb bag)

1/3

cup chopped red onion

1

teaspoon ground coriander

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

1

cup Progresso® plain bread crumbs

2

eggs

2

tablespoons milk

Cooking spray

Tomato chutney or Old El Paso® Thick 'n Chunky salsa, if desired

• 1 Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium bowl, mix potatoes, peas, onion, coriander, cumin, salt and red pepper.
• 2 Place bread crumbs in shallow bowl. In another shallow bowl, beat eggs and milk with fork or wire whisk. Shape potato mixture by tablespoonfuls into about 1-inch balls. Roll balls in bread crumbs to coat, then dip into egg mixture and coat again with bread crumbs. Place on cookie sheet. Spray tops of balls with cooking spray.
• 3 Bake 10 to 14 minutes or until light golden brown and hot. Serve warm with chutney.