Recipe for Coconut Crusted Bites – these are vegetarian treats to serve as an appetiser or a snack
½ Cup desiccated coconut
½ cup bread crumbs
3 large potatoes, peeled and boiled
½ onion, finely chopped
½ teaspoon crushed garlic
½ Punnet button mushrooms, finely chopped
3 Tablespoon Butter
Oil for shallow frying
1 teaspoon Dried Italian herbs
Salt & pepper
100g Cheddar Cheese, cut into small blocks
In a pot, melt 1 Tablespoon butter and fry the onions. Once the onions are soft, add in the mushrooms and garlic. Fry until the mushrooms are softer.
Once the potatoes have been boiled and are soft, strain the water from the pot, and mash up the potatoes.
Add in the mushroom onion mixture to the mashed potatoes.
Add a lot of salt and pepper and dried Italian herbs for extra flavour.
Set the pot aside to allow to cool.
In the meantime, melt the other 2 tablespoons of butter and allow to cool. In a separate bowl add the coconut and breadcrumbs together; mix evenly and set aside for later.
Once potatoes have cooled down, scoop about a tablespoon of potato, place the small block of cheese in the middle and roll the potato into bite size balls. Place the bites on a tray; set in the fridge for at least 30 minutes (ideally try let them set for an hour).
When the potato balls have set in the fridge, heat a pot of oil.
While waiting for the oil to heat up, coat the potato balls in the butter then in the breadcrumbs and coconut mixture.
Once coated pop them into the hot oil and fry until golden brown.
Coat and fry the potato balls until all have been fried and are golden brown.
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Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.