Cheese and potatoes go hand in hand and these crunchy dumplings are elevated with the addition of creamy The Laughing Cow. This rich flavour is balanced perfectly with a dressing made from condiments you may already have in your cupboard. Great as bites when you have friends over, or even for movie night.
Cheesy Beignets
Makes 6
Ingredients
Beignets
- 500 g Maris piper potatoes
- 50 g butter
- 50 g flour
- 100 g The Laughing Cow (6 The Laughing Cow triangles)
- ½ tsp of nutmeg
- ½ tsp of salt
- Salt and ground black pepper to taste
Coating for Beignets
- 200 g toasted breadcrumbs
- 100 g flour, seasoned
- 4 eggs
Boid Bodin Sauce
- 125 g of ketchup good quality ketchup
- 1 tbsp Dijon mustard
- 75 ml olive oil
- 75 ml of balsamic
- 1 shallot, diced
- 1 clove garlic
- 1 sprigs of tarragon, finely chopped
- 15 g of chives, finely chopped
- 1 tbsp of Worcestershire sauce
- 6 drops of Tabasco
- Salt and ground black pepper to taste
Method
- Cook the potatoes on a stove top until soft. Peel the potatoes and allow them too cool slightly.
- Mash the potatoes and add the rest of the ingredients.
- Season to taste
- Set up three bowls each containing the flour, egg and bread crumbs.
- Roll the mash into 24 even sizes balls.
- Run the balls through the flour, then the egg then the bread crumbs.
- Heat an oven to 180 degrees and cheat the balls for 10 mins until cooked through.
- For the sauce combine all the ingredients and season to taste. The sauce will keep for two days in the fridge.