Potato, Bacon and Beetroot Puffs
Serving: 4
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Directions
- Heat a frying pan on a medium-high heat and cook the bacon until crispy. Place on paper towels to soak up the excess oil.
- Chop half the bacon into tiny pieces and keep for the choux pastry. Set the remaining bacon aside for serving.
- In a bowl, combine the mashed potatoes with the beetroot puree and stir in the yoghurt, garlic and fresh herbs. Season to taste with salt and freshly ground black pepper. Set aside.
- Pre-heat a pot of vegetable oil to 180°C/350°F.
- For the potato choux pastry, add the water and butter to a saucepan and slowly bring to the boil on a low heat.
- Mix in the flour, stirring continuously with a wooden spoon until the mixture forms a ball in the middle of the saucepan.
- One at a time, crack the eggs into the saucepan and stir until the mixture thickens.
- Allow to cool for 5 minutes before adding the 80g of mashed potato and crispy bacon bits.
- Spoon the mixture into a piping bag and pipe into the hot pre-heated oil, cutting the potato mixture at the desired length with a paring knife or scissors and fry until golden.
- Spoon the potato and beetroot mixture into a piping bag, pipe the mixture alongside the choux pastry puffs and garnish with the larger crispy bacon strips and chopped chives.
Ingredients
- 300g mash potato
- 150g beetroot puree
- 80g Bulgarian yogurt
- 1 garlic clove, finely chopped
- 1 tsp basil, chopped
- 1 tsp parsley, chopped
- 250g streaky bacon
- 10g Chive, chopped
- <h3>Potato choux pastry:</h3>
- 80g mashed potato
- 80 ml water
- 40g butter
- 150g all-purpose flour (sifted)
- 2 eggs at room temperature
- Vegetable oil, for frying