These are my five main ingredients and also those I used from the pantry.

Cut them into small chunks. I prefer them small to ease the mashing process. Rinse three times, replacing water each time.

Get a clean pot, add water and put on flame. Add potatoes and salt.

Allow to cook on high heat for 15 minutes. Strain and transfer to a bowl.

Mash with a ladle. Add two TBS of water. Stir.

Add in measured baking powder, flour, sugar and milk. Mix.

Flour tray and rolling pin. Cut out some dough, place on tray and roll it out.

Assemble cookie cutters and coat them in flour.

Use them to cut dough and remove excess.

Place the shaped cakes in a kitchen paper lined flour coated tray. Repeat step 10 to 13 until dough is exhausted.

Preheat oil on high heat in a frying pan, add slices of onion. Immerse cakes into oil and reduce heat to medium. Flip when the bottom is fried.

Strain from oil when desired colour is achieved and transfer to a kitchen tissue lined food flask. This is important as it prevents it from becoming soggy due to excess oil.

Transfer to a plate when you are ready to serve and decorate as desired. I served mine on a bed of sugar and decorated with powdered milk.