Wade's potato rissoles: Today

Method

1. Preheat the oven to 180oC.
2. Place potatoes onto a tray and bake in the oven until cooked, this should take about one hour.
3. Remove the potatoes from the oven and carefully scoop out the cooked flesh and pass through a sieve and into a pot.
4. Place the pot over low heat.
5. Stir butter into mashed potatoes and cook, stirring constantly, until butter has melted, and potatoes are completely dry.
6. Spread potatoes on a tray and refrigerate until cooled completely.
7. Once the potato has cooled beat egg yolks in and season with salt and white pepper.
8. Stir Cheddar cheese, bacon, scallions and herbs into potatoes.
9. Shape potato mixture into tennis ball-sized spheres, arrange into a baking dish, and refrigerate until chilled thoroughly, at least one hour. Beat the whole eggs together and place into a bowl.
10. On your workbench place the flour into a tray and the breadcrumbs into a separate tray.
11. Gently roll potato balls in flour to coat and shake to remove excess flour. Dip each into beaten egg, turning to coat.
12. Press each egg-coated ball into breadcrumbs, again turning to coat on all sides.
13. Gently toss between your hands so any breadcrumbs that haven't stuck can fall away.
14. Place breaded rissoles onto a plate while breading the remaining potato balls. Do not stack them. If you wanted, this could be done the day before.
15. When you have all your rissoles breaded heat a deep fat frier with fresh, clean oil to 190oC.
16. Deep fry rissoles in batches in hot oil until golden brown, about 5 minutes.
17. Add more oil and return to 190oC between batches.
18. Drain fried balls onto paper towels. Serve simply with some fresh chips, ketchup or mayonnaise and dark malt vinegar.