Using leftover mashed potatoes, mix together diced ham, onion, cheese,and an egg. Mix well. Add cracker crumbs to make less sticky.
Use melon baller to make small balls. Dip the baller in ground up stovetop sage stuffing in between.
Place rounded ball on parchment paper. Freeze. Then, deep fry.
- mashed potatoes
- cracker crumbs
- stuffing crumbs
Just start mixing together. I started with one egg. Then, I added a second one. Cracker crumbs. Saltines, through food processor. Fine crumbs. I used an entire package by the time I was done.
The first batch, I diced my cheese. The second time, I used my salad shooter and grated the cheese.
Since I had leftover ham, I diced up a few slices. Onion. We like lots of onion.
Old Bay seasoned salt. Stovetop stuffing, sage flavor.
Don't tell anyone, but I did put some of the chopped stuffing crumbs in the mixture. The rest, I dipped the melon baller in so it wouldn't stick.
I started with cooking spray to keep the mixture from sticking. I soon decided that using the baller dipped in stuffing crumbs worked better. It also worked out that the melon baller coated each potato ball with stuffing mix. When I deep fried them from frozen, in about 3 to 5 minutes, they were deep fried to a golden brown.