Crispy Mashed Pockets with Sour Cream Chive Dip
These Crispy Mashed Pockets with Sour Cream Chive Dip are every bit as mouthwatering as they sound—creamy mashed potatoes fried in a crunchy cornflake crumb seasoned with everything bagel spice. Dunk them in a simple sour cream and chive dip for the best crispy and creamy combo.
Servings: 8 servings
Equipment
- 1 large mixing bowl
- 1 medium frying pan
Ingredients
Sour Cream Chive Dip
- 1/3 cup sour cream
- 1 tbsp fresh chives finely chopped
- 1 tsp fresh lemon juice
- pinch salt to taste
Crispy Mashed Pockets
- 3 tbsp oil vegetable or canola, for frying
- 2 cups mashed potatoes ideally leftovers
- 2 eggs
- 1/3 cup mozzarella shredded
- 1/2 cup cornflake crumbs similar to breadcrumb consistency, see FAQ for more details
- 1½ tsp everything bagel seasoning
- 2 tsp fresh chives finely chopped
Instructions
- If using leftover mashed potatoes, proceed directly. If not, make mashed potatoes and let them cool.
- In a large bowl, combine the mashed potatoes, mozzarella, bagel seasoning, and fresh chives. Mix well.
- Shape heaping tablespoons of the mixture into small discs, approximately 8, but you can do more depending on the size you want.
- In a bowl, whisk the eggs, then on wax paper, spread the cornflake crumbs.
- Dip each potato disc in the egg, then coat thoroughly in cornflake crumbs, pressing gently to cover all sides.
- Heat oil in a frying pan over medium-high heat. Fry the potato discs until golden and crisp on both sides; 1-2 minutes per side.
- Allow to cool on a wire rack while you prepare the sour cream chive dip.
Sour Cream and Chive Dip
- In a medium size bowl, add all ingredients and mix well, then serve along side the crispy mashed pockets.
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 220mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 5mg
