Potato Doughnuts with Spicy Salsa

Makes: 8
Prep Time: 20 minutes
Cook Time: 20 minutes

500g floury potatoes, peeled and cubed
2 tbsp. Frank’s RedHot® Buffalo Wings Sauce
75g shredded ham
4 spring onions, sliced
75g cheddar cheese, coarsely grated or diced
60g peas, defrosted if frozen
60g flour
1 egg
100g panko breadcrumbs
oil for deep fat frying

For the salsa;
3 tomatoes, deseeded and chopped
2 spring onions, sliced
handful each parsley and mint leaves, chopped
Frank’s RedHot® Original Sauce

Preparation Method

  • BRING a large pan of water to the boil, add the potatoes and cook for 10 -12 minutes
    until tender. Drain really well and then mash. Stir in the Frank’s RedHot® Buffalo
    Wings Sauce, ham, onions, cheese and peas with 1 tbsp. of the flour and some salt
    and pepper. Set aside until cool enough to handle.
  • DUST the work surface with some of the flour. Tip the potato mix onto the floured
    surface and shape into a round circle, about 10cm thick. Dust the top with more flour
    and cut out circles with an 8cm cutter and then cut a hole in the middle with a smaller
    cutter – we used a 3cm. Reshape the excess and cut more doughnuts. Place on a
    baking tray lined with parchment and chill for 20 minutes to firm up.
  • WHILST the doughnuts chill, combine the salsa ingredients and set aside. Crack the
    egg onto a shallow plate and beat, place the breadcrumbs on another plate. Heat the
    oil to 170C – if using a pan do not fill more than half way up. Dip each doughnut in
    the egg and then the breadcrumbs. Fry the doughnuts in batches for 2 minutes,
    flip them over and fry for another minute until golden all over, before scooping them
    out onto kitchen paper to drain. Serve whilst hot with the salsa.