METHODPlace the potatoes, still in their skins, in cold water. Bring to the boil, season with coarse salt and allow to simmer. Finely chop the chives, coriander and tarragon then cut the dried tomatoes into small cubes.
Once the potatoes are cooked, peel, mash with a fork then add the butter, salt, pepper, spices, cream, herbs and diced tomatoes. Put in the fridge to cool and set.
Form small balls of mashed potato in the palm of your hand.
Put a wooden skewer in the centre, roll each ball in beaten egg mix then dip into the poppy seeds.
On a hot griddle, cook the balls for two minutes, turning them regularly.
Leave to cool then serve.
Vary the herbs and spices to make new recipes!
Serves: 6
Preparation: 15 mins
Cooking: 25 mins
4 large Albert Bartlett Original Rooster Potatoes
50g soft butter
50ml double cream
50g glazed tomatoes
5g cumin powder
5g (1.5tsp) grated nutmeg
6 pinches of refined salt
6 turns of the pepper mill
1/4 bunch of chives
1/4 bunch of fresh coriander
1/4 bunch of tarragon
10g (3 tsp) coarse salt
2 eggs
50g poppy seeds