Instructions

1. Pass 450g boiled, mashed potatoes through wire sieve, return to pan, beat in 1/2 tablespoon butter, 1 egg yolk, 2 tablespoons hot milk and season with salt and pepper.
2. Divide into cork-shaped pieces and roll in gluten free seasoned flour (seasoned with salt and pepper), then brush with beaten egg and roll in fine gluten free breadcrumbs.
3. Fry in deep fat fryer until golden brown. (Frying oil should not have been previously used for any foods that may not be gluten free)