Potato Noisette

Cook time 1½ hours + refrigeration
Servings 30


2 cups rock salt
700g kestrel potatoes
½ tsp. nutmeg
2 egg yolks
200g fine breadcrumbs
Rice Bran oil, for deep-frying

Potato Noisette


Pre heat the oven to 180C.

Spread baking tray with rock salt. Place potatoes on the baking tray and cook in the oven for 50 minutes. Cool slightly then peel off the skin.

Mash and then add the nutmeg, egg yolks and salt. Now allow the mixture to cool completely. Using a ½ tablespoon form small balls of mixture. Coat each ball in the breadcrumbs.  Refrigerate until ready to cook.

Heat oil in a deep fryer. Fry until golden brown. Drain on paper towelling.