Bolster Up Your Meals

Up here in the North-east, we tend to eat an awful lot of chips, just about anything that is not a cooked dinner has chips with it. Well I just love croquet potatoes and tend to serve them a lot more than chips, like small bolsters on your plate, I always keep a bag of them in the freezer for emergencies, like when unexpected friends appear, or expected friends bring their friends. This time of year they are so versatile, I use them with barbecues too, as they are small but very filling, and once you have made one you can make thousands.

Once you master a simple croquet, you can then expand your repertoire, by adding simple titbits, like Bacon crumbles, texture and flavour together. Here is one of my favourite recipes for you, and remember a recipes is written to be abused and changed, it is by nature of the word just a guide until you find you way of doing it. Get in the kitchen and get experimenting.

Croquet potatoes

3 boiled potatoes
4 oz cabbage
8 oz boiled chicken
Coriander leaves or parsley as required
3 green chilies
1 tspn black pepper
1 tspn white pepper
1 tspn salt
½ tspn Garlic salt
Bread crumbs
1 egg
Oil for deep frying

1. Mash boiled potatoes well.
2. Mix cabbage, green chilies, coriander leaves, salt, black pepper and white pepper in it.
3. In a chopper finely chopped the chicken pieces and mix in the mixture.
4. Make any shape of nuggets (ball shape or elongated), dip the nuggets in egg and then fold it in bread crumbs.
5. Heat the oil in pan for deep fry the nuggets. The nuggets are done when they become golden brown in color.

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About The Author, Spud Larkin
About the author: Spud Larkin is an up and coming food writer and critic, already renowned throughout the north-east of England for his honest and open reviews that come straight from the heart and more of his reviews at Only good food