Deep-Fried Stuffing Balls

Stuffing_balls - Copy.jpg

Makes about 20-25

2 x 300g bags of Mr. Crumb Sage and Onion Stuffing

1 egg, beaten

Black pepper

120g breadcrumbs

Vegetable oil, for frying

To serve:

Cranberry sauce

1 Place the stuffing in a large bowl and add the beaten egg and some black pepper. Stir to combine into a moist mixture. Form into balls of stuffing measuring about 3cm in diameter.

2 Place the breadcrumbs in a shallow bowl. One by one, roll the stuffing balls in the crumbs until well coated, pressing on the crumbs so they stick. Put the coated balls on a baking tray and place in the fridge for 30 minutes to firm up.

3 Pour vegetable oil into a medium-sized saucepan to a depth of 5cm. Heat over a medium-high heat until the oil reaches 190˚C. (If you don’t have a thermometer, dip the handle of a wooden spoon into the oil to check when it’s hot enough; when the oil bubbles around the spoon handle, the oil is ready for frying.)

4 Working in batches of 3-4, deep-fry the stuffing balls for about two minutes until golden brown all over. Transfer to a plate lined with kitchen paper to drain.

5 Serve hot with cranberry sauce on the side for dipping.

Per serving:

160kcals, 9.5g fat (1.8g saturated), 16.1g carbs, 1.5g sugars, 2.7g protein, 0.8g fibre, 0.326g sodium

TOP TIP: If you have a deep-fryer, you can cook the stuffing balls in that rather than in a saucepan.