Wash peel the potatoes and rewash cut into even size

Cook in lightly salted water

Drain of the water cover and return to a low heat to dry out the potatoes

Pass through a medium sieve of a special potatoes masher

Use a dunches mixture moulded cylinder shape

Pass though flour eggwash and breadcrumbs

Reshape with a palette knife and deep fry in hot deep oil in a frying basket or pan

When the potatoes are a golden colour drain well and serve