Potato meatballs with bacon and corn

Name: Potato meatballs with bacon and corn - Elvira P.
Ingredients: 4 medium potatoes; 1 small onion; 1 clove of garlic; 1 teaspoon mustard; about 100 g sweet corn kernels; 6 thin slices of bacon; 1 egg; 4 tablespoons flour; 2; 3 tablespoons milk; nutmeg; pepper; salt; olive oil for frying

Appetizers - Potato meatballs with bacon and corn by Elvira P. - Recipia

When you have some boiled potatoes left or want to prepare something different from mashed potatoes, these little patties are a simple solution. The mixture is made from mashed potatoes, bacon, corn, onion, garlic, and a few binding ingredients. They are pan-fried, and the outside gets nicely browned without the inside becoming too soft. It's important for the mashed potatoes to remain firm; otherwise, the patties will be difficult to form. Quick Info Total time: not specified in the basic recipe Preparation time: not specified Cooking time: not specified Servings: number not specified; depends on the size of the patties Difficulty: easy Recipe type: potato patties with bacon and corn Ingredients 4 medium potatoes 1 small onion 1 clove of garlic 1 teaspoon of mustard About 100 g of sweet corn kernels 6 thin slices of bacon 1 egg 4 tablespoons of flour 2-3 tablespoons of milk Nutmeg, to taste Pepper, to taste Salt, to taste Olive oil for sautéing and frying Preparation method 1. Peel the potatoes and cut them into cubes. Boil them until they are ready and can be easily mashed. 2. Drain the potatoes well, then add the milk. Mash them as for mashed potatoes, but don't make them too soft. The mixture should be firm enough to be scooped with a spoon and placed in the pan. 3. Chop the onion, bacon, and garlic as finely as possible. Sauté them in a pan with a tablespoon of olive oil. Stir until the onion softens and the bacon is cooked. 4. Add the onion, bacon, and garlic mixture to the mashed potatoes. Add the corn, egg, mustard, nutmeg, salt, and pepper. 5. Mix the composition, then incorporate the flour. Stir until the ingredients are evenly distributed. If the mashed potatoes were too soft, the mixture will be harder to portion, so it's best not to overdo it with the milk at the beginning. 6. Heat a pan with a little olive oil. Take a spoonful of the mixture and place it in the pan. 7. Flatten each patty with the back of the spoon to achieve a round shape and uniform thickness. 8. Fry the patties until they are browned, then remove them onto a kitchen towel to absorb excess oil. Why I make this recipe often I love this recipe because it uses common ingredients and is prepared without complicated techniques. The potatoes provide consistency, the bacon adds flavor, and the corn slightly changes the texture, making the patties more enjoyable to eat. They are also useful when you want to serve something different from regular potatoes without preparing a separate dough. The result depends a lot on how well the potatoes are drained and the amount of milk used. A too-soft mash will produce a mixture that is difficult to shape, while a firmer one can be portioned with a spoon and remains more stable in the pan. Tips Cut the potatoes into similarly sized cubes to boil evenly. After boiling, drain them well before adding the milk. Start with 2 tablespoons of milk. If the mash is still too thick, you can add a little more, but the recipe does not require a soft mash. The bacon, onion, and garlic should be finely chopped so they mix well with the potatoes and do not prevent the patties from sitting evenly in the pan. Do not add too much oil to the pan. A little is enough for them to be fried and browned, and after frying, they can be removed onto a kitchen towel. If you want uniform patties, use the same amount of mixture for each and flatten them with a spoon. Substitutions Bacon can only be replaced if you want a different version, but the original recipe relies on the flavor that bacon brings. Replacing it will change the final aroma and the amount of fat. Sweet corn is used in kernel form. If it is canned, it must be well drained before being added to the mixture to avoid thinning it out. Milk can be used in the indicated amount, between 2 and 3 tablespoons, depending on the consistency of the potatoes. There is no need to add all the milk at once. Variations For a more pleasant texture, the onion and bacon should be chopped very finely, not left in large pieces. This way, the patties fry more evenly and are easier to form. The amount of nutmeg is adjusted to taste. It is added along with the salt and pepper directly into the potato mixture. You can make the patties smaller or larger, but the shape and thickness influence browning. Thicker ones need more attention in the pan to brown without remaining too soft inside. Serving ideas The patties can be served warm, immediately after frying, as a simple main dish or as a savory snack. They go well with a salad, fresh vegetables, or a sauce of your choice. Since they already contain bacon and corn, not many additions are needed alongside them. Frequently asked questions Can I use leftover mash for this recipe? Yes, if it is a simple mash and not too soft. If it already has a lot of milk or butter, the mixture can become harder to bind. In this case, the flour should be incorporated carefully, and the patties should be flattened with a spoon in the pan. Why do the patties fall apart in the pan? Most often, the mash is too soft or the mixture was not homogenized enough. The potatoes must be drained well, the milk should be added gradually, and the flour is added after all the other ingredients have been mixed. Should the corn be drained before adding it? Yes. The corn kernels should not have excess liquid, especially if they are canned. Extra water can make the mixture too soft. Can I make the patties rounder? Yes. Place a spoonful of the mixture in the pan and gently flatten it with the spoon. It is easier to shape them directly in the pan than to try to mold a soft mixture by hand. How much oil is used? The recipe indicates a little olive oil for frying, without a specific amount. It is enough to lightly coat the pan. The amount absorbed can vary depending on the pan and frying time. Nutritional values The values below are estimates for the entire mixture and do not include an exact amount of oil absorbed during frying, as this is not specified in the recipe. The calculation can also vary depending on the type of bacon, the size of the potatoes, and the exact amount of milk used. For the entire recipe: Calories: approximately 1,300-1,600 kcal, depending on the bacon and absorbed oil Protein: approximately 55-65 g Carbohydrates: approximately 145-160 g Fats: approximately 50-75 g Fiber: approximately 15-20 g For one serving, the values depend on the number of patties obtained and how they are divided. For this reason, an exact value per serving cannot be indicated without determining the final number of servings. Storage and reheating The patties are most enjoyable immediately after frying when the outside is browned. If there are leftovers, store them in the fridge in a closed container and consume them shortly. When reheating, the texture may become softer than when fresh, especially if they were stored in a container while still warm.

Potato meatballs with bacon and corn

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