Panko Potato Sticks Tossed in Cheese Powder

Method

1. Peel and wash the potatoes, then cut them into rounds about half a finger joint thick.
2. Set up a steamer, bring 1 liter of water to the boil and steam the potatoes for 10 to 12 minutes until cooked, then turn off the heat.
3. Tip the potatoes into a bowl and mash them with a fork, then add 1/2 tablespoon unsalted butter, 2 tablespoons rice flour, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon salt and 1 chicken egg, mix through and transfer to a piping bag.
4. Pipe the mixture into sticks about a finger joint long and roll them through a plate of panko breadcrumbs until evenly coated.
5. Heat 100ml cooking oil in a pan over medium heat and fry the sticks for 3 to 4 minutes until golden on all sides, then lift them out to drain.
6. Put the drained sticks in a bowl, add 2 tablespoons cheese powder, cover with cling film and shake until they are evenly coated.

Tips

• Without a piping bag, a plastic bag with a small corner snipped off works.
• Cheese powder is sold at baking supply shops and supermarkets.
• When cheese powder runs short, grate dry cheddar cheese finely and loosen it with a little cornstarch.
• Let the steamed potato give off its steam before mashing, which keeps the mixture from turning wet.
• Toss the cheese powder on while the sticks are hot from the fryer, because it will not cling once they cool.