Potato Bites

Mashed potatoes become an elegant appetizer when coated with bread crumbs, baked and served with tasty chutney or salsa. MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2010

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

cup frozen sweet peas (from 1-lb bag)

1/3

cup chopped red onion

teaspoon ground coriander

1/2

teaspoon ground cumin

1/4

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

cup Progresso™ plain bread crumbs

eggs

tablespoons milk

Cooking spray

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

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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.

Use a small ice-cream scoop to quickly make potato balls that are all the same size.
For a festive way to serve these delicious appetizers, skewer each ball with a decorative fringed toothpick.