Welsh wonders

Serves 4
Preparation Time: 30 minutes
Cooking Time: 10-15 minutes

Ingredients:
1 medium-large potato, peeled and chopped
100g / 3 1/2 oz fresh white breadcrumbs
150g / 5 1/2 oz Caerphilly cheese, grated
1 leek, finely chopped
1 tbsp fresh parsley, finely chopped
Salt and black pepper
Pinch of cayenne pepper
2 egg yolks
1 whole egg, lightly beaten
3 tbsp flour, seasoned with salt and pepper
Vegetable or sunflower oil for shallow frying

Cook the potato chunks in boiling water until soft, then drain and mash. Set aside to cool. Or you can use left-over mashed potatoes.

Mix together the cold potato, half the breadcrumbs, cheese, leek, and parsley. Season with salt, pepper and cayenne. Add the egg yolks and mix to bind. Form into 6cm / 2 1/2 inch sausages and refrigerate for an hour or longer.

Place the beaten egg, remaining breadcrumbs and seasoned flour into 3 shallow bowls. Dip the sausages in the flour, then the egg, then the breadcrumbs. Heat the oil in a large frying pan and when hot, fry on all sides until golden brown and cooked through. Serve warm.