Potatoes are the perfect budget-friendly base for these sweet prune and potato fried dumplings, and add that extra delicious texture.

MAKES 12 // COOKING TIME 1 hour 30 min

INGREDIENTS
1 kg potatoes
¼ cup brown sugar
½ cup walnuts
2 tbsp butter
1 egg
1 cup flour
½ cup prunes, pitted, finely chopped
Vegetable oil, to deep-fry
1½ cups breadcrumbs

METHOD
1. Pierce the potatoes with a fork. Boil until soft. Remove from the pot and immediately place in cold water so skins can be easily removed.
2. Peel potatoes while warm. Mash well, or pass through a sieve to make extra-smooth.
3. In a pan over low heat, melt the sugar, being careful not to let it boil.
4. Add walnuts, stirring to coat them evenly in syrup. Spread out on baking paper to cool. Once cooled, chop them roughly.
5. Combine mashed potatoes, butter, egg and a pinch salt. Add flour, prunes and walnuts (don’t overmix). Place in the fridge to cool for 30 minutes.
6. Heat a pot of oil to medium hot.
7. Roll tablespoons of the potato mixture into balls, then roll in the breadcrumbs. Fry until golden brown, 2–3 minutes.
8. Remove fried dumplings from the oil and drain on paper towel.
9. Serve for dessert sprinkled with icing sugar.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

Wondering how else you can incorporate your favourite spud into your meals? Check out these savoury potatoes with turmeric rice.