Ingredients
4 cups of leftover mashed potato, chilled
4 free-range egg yolks
sea salt flakes and freshly ground black pepper, to season
125g camembert cheese cut into 24 pieces
24 sage leaves
1 cup plain flour
1 and 1/2 cups of dried multigrain breadcrumbs
2 free range eggs
60ml milk
vegetable oil for deep-frying
sweet chilli sauce and lemon wedges to serve
Method
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Combine mashed potato and egg yolks in a large bowl then season. Take 1 1/2 Tbsp of potato mixture and roll into a ball. Repeat to make 24 balls.
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Wrap each piece of camembert in a sage leaf and set aside. put 1 ball of potato mixture in your hand, flatten slightly with your thumb, put a piece of wrapped camembert into the groove and gently form potato around it to encase. repeat with remaining balls.
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Put flour and breadcrumbs in 2 separate shallow bowls. Put eggs and milk in third bowl and whisk to combine. Roll each ball in flour, dip in egg mixture, then roll in breadcrumbs until evenly coated.
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Pour oil into a large, deep saucepan to 5cm deep. Heat to 180 degrees Celsius on a cook's thermometer, or until a cube of bread turns golden in 30 seconds. Fry poppers in 3 batches for 4-5 minutes or until deep golden. Drain well on kitchen paper. Serve with chilli sauce and lemon.
