Ingredients
- 80 ml Water
- 40 g Butter
- 50 g Flour
- 8 eggs
- 249 mashed, baked potato
- 49 goats curd
- 149 Barker’s Professional Mustard & Herb Dressing
Method
- In a saucepan, bring the water and butter to the boil
- Add the flour and with a wooden spoon, stir vigorously for 2 minutes until the flour is cooked and the mix pulls from the side of the pan.
- Remove from heat, stir out excess heat for a minute then mix in the eggs.
- Add the potato and goats curd, mixing well
- Fill a piping bag ready to be dispensed into the fryer
- Once they come out of the fryer, season with sea salt flakes and a dipping dish of Barker’s Professional Mustard & Herb Dressing
