- 6 large Maris Piper Potatoes - 2 litres veg stock - 50 ml cream - salt - 3 large shallots - pepper - Thyme - Parsley - 2 large buffalo mozzarella balls - 200g polenta for coating - 100g plain flour - 3 eggs (whisked for coating) - Clarified butter
1) Start by cooking your potatoes in cold vegetable stock, then bring them up to the boil. 2) Put them through a potato ricer (or masher) and mix them up with melted butter, salt, pepper, finely chopped parsley & cream. 3) Sweat off the shallots & thyme, fold these through the mix and mould them into doughnut shapes with a layer of mozzarella cheese in the middle. 4) coat them in the flour, egg & polenta, then deep fry them @ 170C for 2/3 mins or until golden brown. 5) Enjoy!