Steps
- 1
Wash peel the potatoes and rewash cut into even size
- 2
Cook in lightly salted water
- 3
Drain of the water cover and return to a low heat to dry out the potatoes
- 4
Pass through a medium sieve of a special potatoes masher
- 5
Use a dunches mixture moulded cylinder shape
- 6
Pass though flour eggwash and breadcrumbs
- 7
Reshape with a palette knife and deep fry in hot deep oil in a frying basket or pan
- 8
When the potatoes are a golden colour drain well and serve
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