It's still raining down outside and I'm beyond fed up of waiting for Spring. So yesterday, equally fed up with the constant rainy, miserable weather, I decided I'd ignore the nasty grey skies outside, make a huge crunchy green salad (yumm!) and pretend to myself the sun is shining and Mother Nature has come to her senses :)
Having decided on salad I went in search of a salad buddy... something I can make to serve with the salad and then I saw the mozzarella in the freezer and bingo! An idea was born :)
So, yesterday when I saw the mozzarella in the freezer.... in the freezer you ask? What are you? Some kind of nut? Who keeps mozzarella in the freezer? You can see why here honeys :)
What could I make with grated mozzarella that might be yummy with a lovely, crunchy green salad? Before I knew it, this had happened....
Mozzarella & Red Onion Baked Rounds
Ingredients4 or 5 medium sized potatoes
1 ball of mozzarella (frozen)
I red onion, finely chopped
plain flour to roll out/shape mashed potato
Directions1. Peel the potatoes and place into a pot of cold water. Place onto the stove and bring to the boil. Cook until tender - approximately 18 to 20 minutes. Remove from the stove, carefully drain the water.
2. While the potatoes are cooking, grate your mozzarella and finely chop your red onion.
This is where it gets a bit icky, but hey I was already wearing vinyl gloves (I can't do icky hands.. shudder!) If you were to try to coat your potato rounds in egg by dunking them they'd basically fall apart so instead, holding your potato round or patty in one hand, use a pastry brush to brush the egg onto one side of the round, then pick up a handful of your breadcrumbs and scatter them over the round (holding it over the breadcrumb bowl to catch escapee breadcrumbs.)
Turn the now coated round over and repeat on the other side. When the whole round is coated in breadcrumbs, gently place it onto an oiled baking tray. I made six rounds, enough for dinner and for Hubby to take a couple of work for his lunch with some of that lovely crunchy salad :)
7. Having made six rounds I had about half of my potato, cheese and onion mixture left. So this mixture would easily make around twelve rounds or enough for four to six people if you wanted to honeys. The leftover mixture went into a sealed container and into the freezer, it will be lovely served as is, a yummy cheesey potato mash or maybe the filling for cheese & onion pasties?
I've also frozen potatoes without mashing them, allowed to mostly defrost and then roasted them in the oven, adding them to a roast joint of meat for the last 20-25 minutes.. yum! Back to our baked rounds then :)
8. Pre-heat your oven to 180C (360F) or 160C (320F) for a fan oven. Place your baking tray on the middle shelf and bake for 10-12 minutes until the rounds are golden brown.
These were delicious honeys :) Hubby liked them too (thank you sweetheart x) and agreed with me that next time I made them (next time! Isn't he wonderful? bless him, he doesn't just put up with my kitchen experiments he actually encourages them :) Hubby agreed I should try a stronger cheese?
Maybe a red Leicester or an extra mature cheddar. What do you think honeys? If you don't like red onions you could always substitute your favourite alternative. What about using Spring onions (scallions for our USA cousins or cybies in Scotland.)