Crispy Cheese Balls

Directions

• 1. Step 1
     

     Put the potatoes into a pan, cover with cold water and bring to the boil over high heat. Cook for 13min, or until tender. Drain and leave to steam-dry in the colander for 5min.

  2. Step 2Return the potatoes to the empty pan and mash with the butter and plenty of seasoning. Set aside to cool.
  3. Step 3Mix in the grated cheese, mustard and 1⁄2 the beaten egg. Divide into 8 equal portions and roll into balls. Arrange on a baking tray lined with baking parchment and chill for 30min, to firm up.
  4. Step 4Roll the balls first in the remaining beaten egg to cover, then in the breadcrumbs to coat.
  5. Step 5Pour the oil into a large, deep pan so it’s 5cm deep. Heat to 180°C on a thermometer. Add the coated balls; fry, turning, until golden brown all over and piping hot. Use a slotted spoon to transfer the balls on to kitchen paper to drain. Season with a little salt and serve with tomato ketchup, if you like.