Potato Gems Recipe

750g (1 1/2 lb) potatoes peeled and cut into small chunks

salt to taste

30g (1 oz) butter

1 egg, beaten

1/2 cup golden crumbs

Boil potatoes with salt until cooked. Mash with butter, but do not add milk. Cool. When ready to cook, preheat oil in deep fryer. Divide mixture into 2.5cm (1 inch) balls, dip in egg and roll in breadcrumbs. Fry until golden, drain and serve immediately.

Note: Commercially frozen potato gems can be cooked in the same time, straight from the freezer.

Variation: Add 1 tablespoon chopped chives to mashed potato, with butter, before coating.

Serves 4

Cooking time: 2 minutes