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Deep Fried Stuffing Balls

Recipe

A fun, festive and creative food idea served with Gravy Mayo Dip and BBQ Cranberry Sauce Dip

Serves: 24 | Prep time: 25 mins | Cooking time: 15 mins

British | Snack

Ingredients

For the stuffing balls:

  • 170g pack Sage & Onion Stuffing or leftovers  
  • 100g Parmesan Cheese, finely grated  
  • ½ tsp Garlic Granules  
  • 1 tsp Paprika  
  • 2 Medium Eggs  
  • 100g Plain Flour  
  • 100g Fresh White Breadcrumbs  
  • 1 tsp Olive Oil  
  • Parsley  
  • Sea Salt and Black Pepper

  

For the BBQ & cranberry sauce dip:

  • 55g BBQ Sauce  
  • 80g Cranberry Sauce  

  

For the gravy mayo:

  • 25g Chicken Gravy Granules  
  • 50ml Boiling Water  
  • 70g Mayonnaise  
  • Pinch Dried Thyme  

Method

For the dips:

  1. Mix the cranberry and BBQ sauces together in a small bowl.
  2. To make the gravy mayo, pour the boiling water over the gravy granules, then allow to cool slightly.
  3. Mix in the mayonnaise and sprinkle over the thyme.

  

For the stuffing balls:  

  1. Mix the stuffing, garlic granules, paprika and parmesan cheese together in a bowl, then add the yolk of one egg and mix well.
  2. Put the egg white in a bowl and crack the other egg in with it and beat – put to one side.
  3. Divide the stuffing mixture in 24 (approx. 25g each) and roll into balls.
  4. Put the 24 balls in a bowl and season well with salt and pepper.
  5. Put the breadcrumbs in another bowl.
  6. Dip the stuffing balls in the flour, then the egg wash and finally the breadcrumbs.
  7. Heat the oil in a pan and fry in batches for 4-5 minutes until golden.
  8. Keep them warm while you cook the rest, then sprinkle with herbs and serve alongside the dips