Baked Potato Cheese Donuts

Ingredients

4 medium potatoes

1 cup grated cheese

1/2 cup carrots

1/2 cup peas

1/2 cup sweet corn

1/2 cup bell peppers

2 tbsp fresh parsley

1 cup flour, (plus a little extra if needed)

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp black pepper

Salt to taste

1 egg

a little olive oil

Optional - (Vegetable Oil, for deep frying)

Method

Wash and put the potatoes into a pan and boil until soft. Drain well and place them in a bowl.

Mash thoroughly with a potato masher until smooth.

Ingredients	Cheese and Potato mixed	Vegetables added

Now add the grated cheese of your choice, (mozzarella or cheddar) mix well to distribute the cheese with your hand. Then add the finely chopped carrots, bell peppers and sweet corn and peas. Add fresh parsley, finely chopped, the flour, garlic powder, onion powder, paprika and black pepper and salt. Mix all together and taste it to see if there is enough salt.

Knead gently until you have a soft, firm dough that can be shaped. Add a little more flour only if the dough is too sticky. Take a rolling mat and rolling pin and roll the dough to about 1–1.5 cm thick.

Rolled out Potato mix	Cutters for Donuts	Kept on baking tray

Use a large round cutter to cut circles. Use a smaller round cutter to remove the center, creating donut shapes.

For a healthier version I placed the donuts on baking paper on an oven tray, sprinkled them with olive oil and then beat an egg and covered with egg wash. I baked them in a preheated oven at 180C° for 25 minutes or till golden brown.

NB: you could heat the oil over medium heat. Carefully fry the donuts in batches until deep golden brown and crispy on both sides, turning them as needed. Remove and drain on a rack or paper towel.