Preparation time 20 mins Cooking time 15 mins Makes 24
4 cups leftover mashed potato, chilled 4 free-range egg yolks Sea-salt flakes and freshly ground black pepper, to season 125g camembert cheese, cut into 24 pieces 24 sage leaves 1 cup plain flour 1½ cups dried multigrain breadcrumbs 2 free-range eggs 60ml milk Vegetable oil, for deep-frying Sweet chilli sauce and lemon wedges, to serve
STEP 1 Combine mashed potato and yolks in a large bowl, then season. Take 1½ Tbsp of potato mixture and roll into a ball. Repeat to make 24 balls.
STEP 2 Wrap each piece of camembert in a sage leaf, and set aside. Put 1 ball of potato mixture in your hand, flatten slightly with your thumb, put a piece of wrapped camembert in the groove and gently form potato around it to encase. Repeat with remaining balls.
STEP 3 Put flour and breadcrumbs in 2 separate shallow bowls. Put eggs and milk in a third bowl, whisking to combine. Roll each ball in flour, dip in egg mixture, then roll in breadcrumbs until evenly coated.
STEP 4 Pour oil into a large, deep saucepan to 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Fry poppers in 3 batches for 4-5 minutes or until deep golden. Drain well on kitchen paper. Serve with chilli sauce and lemon.