Potato Nuggets

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Ingredients:

3 boiled potatoes

2 tbsp corn flour

1 tbsp chilli flakes

1 tbsp oregano

1 tsp garlic powder

1/2 cup grated cheddar cheese

1/2 cup bread crumbs

salt to taste

oil for frying


Maida Batter:

2 tbsp maida

1 tsp salt

1 tsp black pepper powder

water


Coat with:

1 cup bread crumbs


Serve with:

mint mayo

tomato sauce


Recipe:

1. In a deep big mixing bowl, add mashed boiled potatoes. 
2. Followed by, add grated cheese, corn flour, chilli flakes, garlic powder, oregano,  bread crumbs and salt.
3. Mix well. Keep it aside for 15 mins. At this stage taste the nugget mixture and adjust the salt and spices accordingly.
4. Now divide the whole mixture into 4-5 equal parts.
5. Take a single portion at a time and roll them into little thick elongated roll using greased palm.
6. Then cut the roll into 16 equal pieces using sharp knife. Repeat this for rest of the parts of the mixture.
7. Place the nuggets into a plate and wrap the plate using cling foil and keep them into the fridge for at least 2 hrs.
8. When you want to prepare the nuggets, just remove them from the fridge, no need to thaw.
**Nuggets can be fried at this stage too, in case you do not want to coat it.
9. Take the bread crumbs in a wide plate and prepare the thick maida paste in a cup for coating the nuggets.
10. Take a single piece and dip into maida paste using a fork and then place it over the bread crumbs. Roll it over the crumbs to coat from all ends. Place it back into the plate. Repeat this for all the nugget pieces.
11. Keep them aside for 10 more mins. Also place oil in a kadai for frying nuggets.
12. Once the oil is hot, deep fry the nuggets in batches till they are crispy brown from all sides. Remove the fried nuggets on a kitchen tissues to absorb excess oil.
** Oil should not be cold or of low temperature else the nuggets will start breaking and absorb more oil.
13. Enjoy Potato Nuggets hot with mint mayo or tomato sauce/ketchup.

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