Red pepper and goat's cheese bites

Makes 16
30 minutes


Red pepper and goat's cheese bites

  • 2 baking potatoes, medium-sized
  • 100g of goat's cheese
  • 150g of roasted red peppers, cut into bite-sized pieced
  • 1 large spring onion, or 2 medium-sized spring onions
  • 1 tsp cumin seeds
  • chilli flakes, to taste
  • salt, to taste
  • 1/4 tsp ground black pepper
  • 50g of plain flour
  • 2 eggs, medium-sized, lightly whisked with a fork
  • 125g of Panko breadcrumbs
  • vegetable oil, for shallow-frying


Preheat the oven to 190°C/gas mark 5
Wash, prick and then wrap the potatoes in kitchen foil and bake for approximately 1 hour. Once the potatoes are soft enough to pierce, allow to cool before scooping the insides out into a large bowl and only lightly mash them
Stir in the spring onions, red pepper, chilli, salt, pepper and mix all the ingredients well.
Break small pieces of goats cheese into the bowl, then gently fold for even distribution. Form 16 equally sized balls and lay then on a large plate
Dip each ball into the plain flour, covering well. Dip the floured balls into the egg mixture and finally coat them with panko breadcrumbs. Leave to rest in the fridge for 30 minutes
Heat about an inch of vegetable oil in a wide pan over a medium-low heat. Remember that the ingredients within the bites are cooked and the breadcrumbs grow golden quite quickly
Shallow-fry each of the balls gently on each side (and around the middle) by gently turning them over and onto the sides with a slotted spoon. Drain on kitchen paper once golden, and allow to cool slightly before serving