These are also a great one for kids, and it's surprising how many vegetables can be liquidized into them; whether carrots, broccoli or swedes, they'll fit!
Take one stale loaf (I'm guessing at 200g, but have some extra on standby)
100g spinach
1 regular baking potato
30g cheddar cheese
and if like me you love bacon, then you may as well put a few choice crispy bits in.
Any extra veg. (it will need to be pre-cooked, so this is a good way to use leftovers)
15g butter
1 large egg
Small dash of milk (10ml?)
Preheat your oven to 220'C.
Boil your potatoes and mash them, or if you're in a hurry then microwave your quartered potato in a suitable dish with a dash of water for say 3 minutes, or until thoroughly cooked.
Break your stale loaf into more food-processor friendly chunks and blitz them till they resemble chunky breadcrumbs: this will give your finished result a lovely crunchy texture. Set aside in a bowl.
In a separate bowl, break and whisk the egg.
Heat the butter in a saucepan on a low heat and wilt the spinach.
Mash the potato (add any other veg. at this stage) and add the milk to help bring it together, then incorporate the wilted spinach and residue butter thoroughly. Mix in the cheese.
Take a parts of the mixture and form around 6 or 7 small balls, depending on the size of the potato: this should be a lot less messy than it sounds. Roll a ball in the egg and then breadcrumbs, coating well, roll in the egg and breadcrumbs once more, and set aside on a baking tray.
Once you have used all the mixture put the [I haven't decided what to call these, so name them what you will] into the oven for 15 minutes, or until they are a golden brown colour and crisp.
The great thing about these things is that you can go pretty much anywhere with the recipe; in the near future I am considering adapting these to make vegetarian scotch eggs?
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