Bacon Potato Beach Balls

Make a fun beach inspired supper for the kids with these tasty potato treats. Combine with some fish fingers and calamari and put it all into a beach bucket. Perfect for a summer party or holiday meal.

20 minutes
Serves Makes 12 balls
Recipe Ingredients

For the Bacon Potato Beach balls                               

  • 375 ml leftover cold, very firm, mashed potato
  • 1 small onion, grated
  • Handful mixed mint and dhania leaves, finely chopped
  • Salt and pepper to season
  • 1  large  SPAR egg
  • ½  box   Bacon Kip biscuits, crumbed (100 g)

Ideas to add to the seafood bucket

Quantities will depend on the number and age of the kids.
  • SPAR  frozen, Kiddies Funky Fishy
  • SPAR  calamari rings, thawed
  • prawn-flavoured crisps
  • SPAR Freshline mini plum tomatoes
  • SPAR Mild Dill Gherkins, cut vertically for 8 “tentacles”, and whole cloves for eyes
Recipe Method
  1. Combine all the ingredients but using only half of the biscuit crumbs.  Roll golf-ball size balls in the reserved half of the crumbs to coat each one well.
  2. Bake on a well-greased baking tray in a pre-heated oven of 200 º C for 12-15 minutes.

If you are making the seafood bucket, the following method is suggested:

  1. Bake fishfingers and Baco-Potato beach balls together in same 200 º C oven.
  2. While these are baking, prepare the gherkin octopi, and rinse the tomatoes. Line the buckets with paper.
  3. Fry the prawn-flavoured crisps.
  4. Pat the calamari rings dry on kitchen paper towel, then toss briefly over high heat, in SPAR margarine. 
  5. Serve immediately.
Hints And Tips

  • If you don’t have beach buckets, try brown paper lined greaseproof-paper parcels tied closed with string.
  • SPAR Shell Prawn Flavoured Snack, is a ready-to-eat substitute for the cooked prawn crisps.
  • SPAR Sweet Chilli dipping sauce goes great with this meal.

Extra Details