Cheesy Beignets

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.

Makes 6



  • 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


  1. Cook the potatoes on a stove top until soft. Peel the potatoes and allow them too cool slightly.
  2. Mash the potatoes and add the rest of the ingredients.
  3. Season to taste
  4. Set up three bowls each containing the flour, egg and bread crumbs.
  5. Roll the mash into 24 even sizes balls.
  6. Run the balls through the flour, then the egg then the bread crumbs.
  7. Heat an oven to 180 degrees and cheat the balls for 10 mins until cooked through.
  8. For the sauce combine all the ingredients and season to taste. The sauce will keep for two days in the fridge.
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