Frank’s Redhot® Cheesy Ham Potato Doughnuts with Spicy Salsa
You can add any leftover cooked meat or vegetables to this.
Course: Lunch Skill level: easy Makes 8
■ 500 g (1 lb 2 oz) floury potatoes, peeled and cubed
■ 2 tbs Frank’s Redhot® Buffalo Wing Sauce
■ 75 g (2¾ oz) shredded ham
■ 4 spring onions, sliced
■ 75 g (2¾ oz) Cheddar, grated coarsely or diced
■ 60 g (2¼ oz) peas, defrosted if frozen
■ 60 g (2¼ oz) flour
■ Salt and freshly ground black pepper, to taste
■ 1 egg
■ 100 g (3½ oz) panko breadcrumbs
■ Oil for deep fat frying
For the Salsa:
■ 3 tomatoes, deseeded and chopped
■ 2 spring onions, sliced
■ Handful each parsley and mint leaves, chopped
■ 1 tbs Frank’s Redhot® Original sauce
1 Line a baking tray with parchment paper.
2 Bring a large pan of water to the boil, add the potatoes and cook for 10 to 12 minutes until tender. Drain really well and then mash. Stir in the Frank’s Redhot® Buffalo Wing Sauce, ham, onions, cheese and peas with 1 tablespoon of the flour and some salt and pepper. Set aside until cool enough to handle.
3 Dust the work surface with some of the flour. Tip the potato mix on to the floured surface and shape into a round circle, about 10 cm (4 in) thick. Dust the top with more flour and cut out circles with an 8 cm (3¼ in) cutter and then cut a hole in the middle with a smaller cutter – we used a 3 cm (1¼ in). Reshape the excess and cut more doughnuts. Place on the baking tray and chill in the fridge for 20 minutes to firm up.
4 Whilst the doughnuts chill, combine the salsa ingredients and set aside.
5 Crack the egg on to a shallow plate and beat. Place the breadcrumbs on another plate. Place the oil in a suitable saucepan or frying-pan – do not fill more than halfway – and heat to 170 deg. C., 325 deg. F. Dip each doughnut in the egg and then the breadcrumbs. Fry the doughnuts in batches for 2 minutes, flip them over and fry for another minute until golden all over, before scooping them with a slotted spoon and placing on to kitchen paper to drain. Serve hot with the salsa.