Steps
- Peel 750g of starchy potatoes and cut into ⅝in / 1.5cm cubes. Cover with cold water in a saucepan, bring to a boil, and simmer for 15 minutes, until tender.
- Drain and cool slightly. Mash with 125g of grated sharp cheddar, 1 medium egg yolk, salt, and pepper until smooth. Let cool enough to handle.
- With damp hands, shape into 16 short logs. Beat 1 medium egg in a shallow bowl and put 70g of dried breadcrumbs in another.
- Dip each log in the egg, then roll in the breadcrumbs. Set on a baking sheet and chill for 1 hour.
- Preheat the oven to 350°F / 180°C. Bake for 20-25 minutes, until golden and crisp.