Potato Bread Rolls

A delicious way to use leftover mashed potatoes The recipe can be doubled, halved, or varied in other ways to suit the quantity of leftovers or your personal preference. These can be served with ketchup or any other dipping sauce.

Step: 1

Heat one tablespoon of oil in a frying pan over medium high heat. Add the chopped onions, and saute until they are softened.

Step: 2

Mix the turmeric and chili powder into the frying pan and remove the pan from the heat. Stir the mashed potatoes and cilantro into the frying pan; stir to mix well.

Step: 3

Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently. Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread.

Step: 4

Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.

Per Serving: 237 calories; protein 3.1g; carbohydrates 23g; fat 14.9g; cholesterol 1mg; sodium 331.5mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.