1 lb (450 g) potatoes, peeled
2 tbsp (25 g) 1 oz butter
4 oz (100 g) Cheddar cheese, grated
1 tbsp (15 ml) chopped fresh chives
salt and freshly ground pepper
4 eggs, hard-boiled
1 egg, beaten
3 oz (75 g) fresh breadrumbs
vegetable oil for frying
2 tbsp (25 g) 1 oz butter
4 oz (100 g) Cheddar cheese, grated
1 tbsp (15 ml) chopped fresh chives
salt and freshly ground pepper
4 eggs, hard-boiled
1 egg, beaten
3 oz (75 g) fresh breadrumbs
vegetable oil for frying
method
1. Boil the potatoes in a saucepan of fast boiling salted water until tender, then mash.
2. Mix the potatoes with the butter, cheese, chives and seasoning and beat until smooth. Turn on to a floured work surface and divide into four pieces.
3. Place one hard boiled egg in the centre of each piece and mould round the egg to completely cover, sealing all the edges well.
4. Brush with the beaten egg and coat in the breadcrumbs. Chill in the refrigerator for 30 minutes to firm.
5. Deep fry the potato balls in hot fat until crisp and golden. Drain on absorbent kitchen paper and serve hot with barbecue sauce
2. Mix the potatoes with the butter, cheese, chives and seasoning and beat until smooth. Turn on to a floured work surface and divide into four pieces.
3. Place one hard boiled egg in the centre of each piece and mould round the egg to completely cover, sealing all the edges well.
4. Brush with the beaten egg and coat in the breadcrumbs. Chill in the refrigerator for 30 minutes to firm.
5. Deep fry the potato balls in hot fat until crisp and golden. Drain on absorbent kitchen paper and serve hot with barbecue sauce
serving amount
serves 4
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