serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g leftover mashed potato
- 1 kg storebought chip-shop fried chips, roughly chopped
- 1 bunch chives, finely chopped
- Vegetable oil, for deep-frying
- Salt and vinegar powder, tomato ketchup, tartare sauce and gravy, to serve
For the batter
- 250 g bread flour, plus extra to coat
- 40 g baking powder
- A pinch salt
- 300 ml lager
Chilling time: overnight
Instructions
- To make the dabs, in a large mixing bowl, gently combine the mashed potato, roughly chopped chips and chives. Spoon the mixture into a large baking tin (28 cm x 18 cm), lined with baking paper, until the mixture is around 5 cm thick. Smooth out the surface and press down with a second tray with a weight and refrigerate overnight.
- When ready to cook, remove the dab mixture from the refrigerator and use a 6 cm round cutter to cut out 6 cm circles of the potato mixture.
- To make the batter, in a large mixing bowl combine the ingredients and whisk until smooth. Heat enough oil to deep-fry to 180˚C. Dust the potato rounds with flour before dipping into the prepared batter, then deep-fry until golden-brown. Using a slotted spoon or tongs, remove the crisp, golden dabs to a tray lined with paper towel to remove any excess oil. Sprinkle with salt and vinegar powder.
- Serve the salt and vinegar dabs in newspaper with your preferred sauce of choice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
