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STUFFED POTATOES WITH APRICOT CHUTNEY

Yield: 6 portions

Ingredient                          
12 ea. - Rosina® Traditional 1 oz. Meatballs, frozen, (40071)   
2 cups - Mashed Potatoes                       
1 tbsp. - Butter                               
2 tbsp. - Milk                               
¼ cup - Cheddar Cheese                       
1 tsp. - Minced Parsley                       
2 - Eggs (beaten)                           
1 tbsp. - Cornstarch                           
¾ cup - Breadcrumbs (seasoned)                   

PREPARATION:

  1. You will need oil in a pot for deep frying, about 2 inches or use a deep fryer.              Heat the oil to 350° F.
  2. Add butter, milk, cheese and parsley to potatoes and mix thoroughly.  
  3. Coat each meatball with about ½ inch of potato mixture.
  4. Mix egg with cornstarch for batter.
  5. Roll each ball in batter, then roll in breadcrumbs.  
  6. Fry until golden brown, about 4 at a time.  
  7. Remove and let stand 2-3 minutes, they will be very hot.  
  8. Serve with apricot chutney (see below) or your favorite dipping sauce.  

APRICOT CHUTNEY

Ingredient                        
6 Fresh Apricots skinned and pitted or use jarred, (canned as a last resort)    
½ cup - Orange juice                           
¼ cup - Sherry                               
½ tsp. - Cinnamon                           
¼ tsp.  - Cayenne pepper                        

Combine all ingredients in a small saucepan and cook until apricots are no longer firm.  Mash with a potato masher or wooden spoon.  Simmer until thick.  Serve.

* This recipe was submitted by an Erie Community College Culinary School Rosina Recipe Contest Scholarship Winner.