Clem’s savoury potato ‘churros’

1. Add the frozen mash to a mixing bowl along with the water. Cover with a lid and microwave at 2-minute intervals until the mash is soft and easily smashed. It should take between 4–5 minutes in total. 
2. Mash your potatoes to form a smooth mash. Add the cornflour and baking powder. Use a spatula to combine well. Cover with the lid and set aside for 5 minutes before filling a piping bag (you can fit any shape nozzle on your piping bag or simply cut the end off).
3. Heat the oil for frying. Gently squeeze the filling into the oil and break off the end using your spatula or a knife. Fry for a minute or until golden before turning over and frying for another minute (during this time the mash will become firmer and easier to flip). Place the crispy potato dippers on absorbent kitchen paper to drain while you fry the next ones.
4. Serve hot with your favourite soup or enjoy as a delicious crispy snack.  

Cook’s note: The potato mixture doesn’t need any salt to season it, but you can add some spice like cayenne pepper or masala spice mix to add a flavour twist. 

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