Potato Hotdog Logs

Look, we put together creamy mashed potato and juicy hotdogs, and fried them to a crisp! Send it off as baon or serve as merienda.

Makes 7 to 8 pieces

500 grams potatoes, peeled and quartered
1/2 cup grated Cheddar cheese
2 tablespoons milk
2 tablespoons butter, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 tablespoon vegetable oil
4 cocktail hotdogs, sliced in half crosswise
1/3 cup all-purpose flour
1 egg, beaten and mixed with 1 tablespoon milk
3/4 cup Japanese breadcrumbs
oil for deep-frying
ketchup and mayonnaise, to serve

1  Make the mashed potatoes: Boil potatoes in a medium saucepan until very tender, about 8 to 10 minutes. Transfer potatoes to a large bowl and mash using a potato masher or fork. Add cheese, milk, and butter; mix well. Season with salt and pepper. Chill for 15 minutes.

2  Cook the hotdogs: In a small frying pan, heat vegetable oil. Fry hotdogs for 1 to 2 minutes or until cooked. Let cool.

3  Place about 1/4 cup mashed potatoes on your palm and flatten. Place a hotdog in the center then form into a log, enclosing the hotdog. Dredge in flour, dip in egg mixture, then roll in breadcrumbs. Repeat with the rest of the ingredients.

4  Deep-fry in batches in preheated oil until golden brown, about 1 to 2 minutes. Drain on paper towels. Skewer if desired. Serve with ketchup and mayonnaise on the side.

Helping hand tip  Steps 2 and 4 are a bit trickier so be sure to ask for an adult's help.

Photography by Patrick Martires | Recipe by Rachelle Santos | Prop Styling by Elaine P. Lim | Food Preparation by Liezl Yap