800g Spud Lite potatoes
¼ cup grated parmesan
1 ½ teaspoons dried English mustard
1 ½ teaspoons garlic powder
1 ½ teaspoon sweet smoked paprika
1 teaspoon dried mixed herbs
1 tablespoon flour
Salt flakes and freshly ground black pepper
30g butter, melted
1 cup panko breadcrumbs
1 litre vegetable oil

To serve:
½ cup sour cream
1 tablespoon chipotle chilli
1 tablespoon coriander, chopped


1. Place potatoes in a large saucepan covered with cold water over a high heat. Cover, bring to the boil and cook for 5 minutes. Drain and set aside for 5 minutes or until cool enough to handle. Finely grate potatoes.

2. Place grated potato, parmesan, mustard, garlic, paprika, dried herbs, flour, salt, pepper and melted butter together in a large mixing bowl, stirring to combine. 

3. Using a tablespoon as a measure, shape half spoonfuls of potato mixture into oval shaped balls. Roll each ball in panko breadcrumbs until well coated. Place on a tray until required.

4. Fill a medium saucepan 1/3 full of vegetable oil. Place over a medium heat until oil reaches 180C. Carefully place 4-5 gems at a time into the hot oil and cook for 2-3 minutes or until evenly golden. Remove from oil with a slotted spoon or spider and drain on kitchen paper. Repeat process with remaining gems.

5. Combine the sour cream, chilli and coriander together in a small serving bowl.

6. Serve hot potato gems with sour cream dipping sauce.

NOTE: alternatives to chilli tuna are lemon pepper or plain tuna in oil



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