Potato bites, a warm snack

Starters10 people
1 star2 stars3 stars4 stars5 stars (49 votes)
Loading ...

By Ángela

These fried potato bites are ideal as an aperitif or to accompany meat or fish dishes as a substitute for French fries. They are also great to put in a children's party buffet. Choose several sauces and enjoy these snacks.

potato chips

Print recipe

If you want to prepare an appetizer in a simple way and that is very good, these Potato Bites are the perfect choice

potato chips
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 10
  • Total time:

Ingredients

  • 500 gr. potatoes
  • half an onion
  • 25 gr. butter
  • 1 egg yolk
  • eggs
  • bread crumbs
  • oil
  • shawl
  • pepper

Preparation

  1. Cook the peeled potatoes in salted water.

  2. Meanwhile, grate the onion and let it rest on a strainer to release the water.

  3. When the potatoes are soft, we put them in the oven for a few minutes along with the onion.

  4. Then we mash them with a fork or pass them through a masher. Add the butter and egg yolk and season with salt and pepper.

  5. Let the puree cool.

  6. We give the little sandwiches a rounded shape, coat them in the egg and breadcrumbs and fry them in very hot oil.

Image: I donate


Discover other recipes of: Starters, Menus for children, Potato recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Carmen said
    ago 14 years

    When is the onion added?

    Reply to Carmen
    1.    Alberto Rubio said
      ago 14 years

      When we bake the potatoes it goes well. Thank you Carmen for participating in Recetín.

      Reply to Alberto Rubio