POTATOES DAUPHINE

These are delicious served with a little tomato chutney, but are also a great accompaniment to a meal.

Serves 4–6

         45g butter

         125ml water

         80g plain flour

         1 egg

         375g smooth mashed potato (approximately 500g uncooked)

         oil for frying, e.g canola (not olive oil)

Place the butter and water in a small saucepan and bring to the boil. Add the flour all at once and stir with a wooden spoon until the mixture forms a ball. Cook over low heat for 2 minutes, stirring constantly. Cool for 5 minutes.

Whisk in the egg, then mix in the mashed potato and add salt to taste.

Heat the oil in a frying pan over medium–high heat. Drop tablespoonfuls of mixture into the hot oil and cook until nicely browned on one side, then turn and cook for a further few minutes on the other side.

VARIATION

Add chopped fresh herbs to the mixture.