food recipe 🥔 POTATO-CHEESE MIXTURE 650 g potatoes 🥔 50 g carrot 🥕 50 g peas 🌱 1 chicken stock cube 🧂 900 ml water 💧 100 g grated cheese 🧀 100 g cheddar cheese 🧀 30 g corn 🌽 25 g unsalted butter 🧈 3 g onion powder (1 tsp) 🧅 2 g garlic powder (⅔ tsp) 🧄 3 g cayenne pepper (1 tsp) 🌶️ 1 g black pepper (⅓ tsp) ⚫ 🌾 FLOUR MIXTURE 50 g flour 🌾 25 g cornstarch 🌽 2 g onion powder (⅔ tsp) 🧅 2 g cayenne pepper (⅔ tsp) 🌶️ 1 g black pepper (⅓ tsp) ⚫ 🍳 COATING 2 medium eggs 🥚 Nachos (crushed) 🌮 Prepare the vegetables: Peel the potatoes 🥔 and carrots 🥕, and cut them into cubes. Put them in a pan with 900 ml water 💧, and crumble the chicken stock cube 🧂 over it. Bring to a boil 🔥 and cook for 10 minutes. Then, add the peas 🌱 and cook for another 5 minutes. Mash the potatoes: Drain the water and separate the carrots 🥕 and peas 🌱 from the potatoes 🥔. Add the butter 🧈 to the potatoes and mash. Mix in the onion powder 🧅, garlic powder 🧄, cayenne pepper 🌶️, and black pepper ⚫. Combine the ingredients: Add the grated cheese 🧀, cheddar 🧀, peas 🌱, carrots 🥕, and corn 🌽 to the mashed potatoes 🥔. Mix well. Shape the mixture: Spread the mixture evenly on a tray lined with baking paper 📃, pressing it down firmly. Cut the mixture into triangle shapes (or any shape you prefer) 🔺. Place the tray in the freezer ❄️ for 1 hour to firm up. Cut the shapes: Remove the tray from the freezer ❄️ and use a sharp knife 🔪 to fully cut out the triangles. Place on a sheet of baking paper 📃. Prepare the coating: In a bowl 🥣, mix the flour 🌾, cornstarch 🌽, onion powder 🧅, cayenne pepper 🌶️, and black pepper ⚫. Coat the bites: Dip the frozen triangles 🔺 first in the flour mixture, then in the beaten eggs 🥚, and finally in the crushed nachos 🌮. Freeze again: Cover the nacho bites and place them back in the freezer ❄️. Fry the snacks: Heat a layer of sunflower oil 🌻 in a frying pan over medium heat 🔥, or use a deep fryer (175°C / 350°F). Fry the nacho snacks until golden brown and crispy ✨. Drain on paper towels 🧻.