Crispy potato and gravy balls

Directions

1. Cook the beef trimmings in a deep frying pan over medium heat for 6-8 minutes, stirring, until well browned and fat has rendered.

2. Add the carrot and shallots, continue to cook for a few minutes, until softened.
3. Stir in garlic, thyme, bay leaf and celery, then deglaze the pan with wine, bring to a simmer and cook until wine reduces by half.
4. Add demi-glace to the pan, bring to a simmer and cook. Until reduced by half, and thickened slightly to a gravy, stirring occasionally.
5. Strain the gravy through a fine sieve into a clean saucepan. Return to the heat and bring to a simmer. Stir in vinegar, season with salt to taste.
6. Pour the gravy into a shallow tray and refrigerate until solid.
7. Place the potatoes in a large saucepan of salted water. Bring to a boil over medium-high heat, cook for 15-20 minutes until fork tender.
8. Drain potatoes and let them steam in the colander for a couple of minutes to remove excess water.
9. Return the potatoes to the saucepan and mash them using a hand masher or potato ricer.
10. Combine milk and butter in a jug and microwave until warmed and butter melts.
11. Add to the mashed potatoes along with cheese in two batches, stirring gently to incorporate without overworking. Allow to cool, then refrigerate until well chilled.
12. Turn gravy out into a chopping board and slice up into cubes roughly 2cm cubes.
13. Shape mashed potato around the gravy cubes into golf ball sized balls. Transfer to a lined tray and refrigerate for 30 minutes. Reserve any leftover pieces for a later use.
14. Roll balls in plain flour, then dip in egg and lastly roll in breadcrumbs.
15. Heat oil in a deep frying pan to 180°C (355°F). Fry balls in batches for 2 minutes until golden brown. Drain on a tray lined with paper towel, then serve immediately.