Bake the potatoes in their jackets or steam. Peel and mash and mix whilst hot with the remaining ingredients.

Pipe or roll into a sausage shape. Cut into 3cm pieces and slightly flatten with a fork.

Poach gently for 3-5 minutes and drain in a colander. Serve immediately or chill in iced water and reheat for service.

Serve with tomato paste or pesto.