CORN DOGS WITH RAINBOW COLESLAW

SERVES 4 PREPARATION: 40 MIN COOKING: 5 MIN A BATCH CHILLING: 25-40 MIN

CORN DOGS

750ml (3c) warm mash potato 10ml (2t) chives, finely chopped

10ml (2t) butter salt and pepper

4 cheese Vienna sausages, halved

500ml (2c) cake flour

2 eggs, whisked with a little water

10ml (2t) water

750ml (3c) fresh breadcrumbs sunflower oil for frying COLESLAW

500ml (2c) shredded red cabbage

500ml (2c) shredded white cabbage

3 carrots, cut into thin strips 1 red pepper, cut into strips 30ml (2T) fresh coriander, finely chopped

10ml (2t) pumpkin seeds, toasted 1 ripe mango, skinned, pit removed and cubed

1 red chilli, seeded and finely chopped 5ml (1t) finely chopped red onion

DRESSING

375ml (1½c) good-quality mayonnaise

125ml (½c) plain yoghurt 125ml (½c) parsley, finely chopped

2 garlic cloves, crushed 1 stalk celery, finely chopped 5ml (1t) sugar salt and pepper

1 Corn dogs Combine the mash potato, chives and butter and season with the salt and pepper.

2 Shape some of the mixture around each Vienna sausage half so that each log is about 10cm long.

3 Put the flour, egg mixture and breadcrumbs in three separate bowls.

4 Roll each potato and Vienna log in the flour. Shake off any excess flour, dip it in the egg and roll it in the breadcrumbs until coated. Chill for 15-20 minutes

5 Heat enough oil in a medium -size pan and fry the corn dogs in batches for about 5 minutes each. Turn to ensure they’re golden and crispy all round.

6 Transfer them to paper towels to drain the excess oil.

7 Coleslaw Mix all the coleslaw ingredients in a large bowl.

8 Dressing Blitz all the dressing ingredients in a food processor then chill for 10-20 minutes.

9 Mix the dressing into the salad and serve with the corn dogs.