Enough oil to fill your deep fat fryer or a large deep pan
Garlic (1 clove)
225g Emmental cheese (grated)
225g Gruyère cheese (grated)
1 tsp Cornflour
1 tbsp Kirsch
In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mashed potato.
Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some grease proof and season to taste.
Rub the inside of the fondue pot with the halves of garlic.
Put the chopped or grated cheese into the pot at a low heat, gradually stir until melted, stirring all the time.
Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.