CHEESE POP­PERS

Better Homes and Gardens (Australia) - - Food In A Flash -

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.

Cheese pop­pers

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