Cheese & Macadamia Nut Beignets
Lightly browned, then baked to seal in the flavours.
0.5kg Desiree Potato
1 egg yolk
1 1/2 pinches of chopped parsley
3/4 cup of shredded tasty cheese
150g of breadcrumbs (add more if needed)
1. Roast whole potatoes in oven at high temperature for 40 minutes. Remove from oven, peel and mash. Season with salt and pepper to taste.
2. Let mash cool down slightly then add egg and yolk one at a time.
3. Mix in the cheese and refrigerate for at least one hour.
4. To finish, roll mash into 10cm fingers and crumb. Rest for another 40 mins. Recrumb and deep fry until golden brown.
Recipe provided by The Train Yard