Cut the boiled small potatoes into bite-sized pieces. Boil the quail eggs and peel them.

Thread a potato piece, a cheese cube or mini sausage, and a quail egg onto each toothpick or small skewer, in that order.

Beat the egg, then add the flour and mix well. Gradually add the water to make a smooth batter.

Dip each potato skewer into the batter, then coat with breadcrumbs. Press the breadcrumbs on gently to help them stick.

Carefully place the skewers into oil heated to 340°F (170°C) and fry until golden brown all over.

Drain the excess oil, arrange on a plate, and serve with Worcestershire sauce if desired.