Cooking time: 8 minutes
250g mashed potato cooled to room temperature
70g Grated cheddar cheese
60g crumbled goats cheese (or grated Gruyere if you like me don't love goats cheese)
40g very finely chopped sundried tomatoes
1 tbsp of tomato chutney
pinch of dried chilli flakes
2 spring onions finely chopped
salt and black pepper
150g panko breadcrumbs
1 egg, beaten
Add to a large bowl the chutney, dried chilli flakes, whites of the sliced spring onions ( reserve the green bits to garnish) mashed potato, sundried tomatoes and cheeses, season with salt and pepper then gently combine with a wooden spoon or clean hands. Shape into 12-15 bite sized balls, (Or 6 for a starter portion or 4 for main course size) cover and chill until firm.
Put the breadcrumbs and egg into 2 bowls. Dip the balls into the egg, then into the breadcrumbs. Heat the butter and oil in a very large pan. Fry for 2-3 minutes until golden and heated through.
Serve with extra tomato chutney or cranberry sauce and sprinke with the greens of the spring onions.
* The large sized cakes will take a little longer in the pan to go golden.