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Duchess Potato Recipe
450g Scotty Brand Potatoes
salt, pepper and nutmeg to taste
1 egg yolk
100g butter, cut into small cubes
200g (or so) Scotty Band frozen peas
For the rissoles;
Duchess Potato mixture as above
Flour to coat
1 egg, beaten
Breadcrumbs (Use Ruskoline to make them the traditional way!)
oil to fry
Wash and peel the potatoes and steam for 5-10 minutes.
Once steamed, mash the potatoes roughly then sit over a low heat for a few minutes to dry out the mixture slightly.
After a few minutes, add the egg yolk, salt, pepper and nutmeg as well as the butter to the mix and stir well until combined.
Add the peas to a blender or food processor and blitz until a rough puree forms. Once done, transfer to a mixing bowl and add your potato mixture and combine.
Leave the mixture to cool down, then divide the mixture into small, even log shapes.
Take each log and coat in the flour, dip in the egg mix, and coat in breadcrumbs.
Cover with film and leave to firm up in the fridge for a few hours.
Once firm, add oil to a pan and fry each rissole, turning every couple of minutes until golden on each side.
Serve and enjoy!
This recipe was created & photographed by Keep Calm and Fanny On.
