Cheese & Egg Footballs

Ingredients

1 ½ lb potatoes (peeled)
2oz butter
4oz Scottish Cheddar (grated)
1 tbspn of milk
Salt & pepper
5 eggs (hard boiled)
2 rounded tspns spring onion or onions (finely chopped)
1 egg (beaten)
Golden crumbs
Deep fat for frying

1. Cook the potatoes until soft. Drain well and mash with the butter, cheese, milk, salt & pepper.
2. Chop the hard-boiled eggs coarsely and stir into the potato with the chopped onion.
3. Divide the egg and potato mixture into 8 equal portions, then roll into rounds. Brush with beaten egg, then coat in golden crumbs
4. Fry the ‘footballs’ in hot deep fat until crisp and golden. Drain thoroughly.

NB. You could also try dividing mixture into 16 equal portions, to make cheese & egg croquettes, nice with a crisp salad.

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