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
vegetable oil for deep-frying
sweet chilli sauce and lemon wedges to serve
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.
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.
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.
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.