2 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce
Bring a large pan of water to the boil, add the potatoes and cook for 10-12 minutes, until tender. Drain really well and then mash. Stir in the FRANK'S RedHot® Buffalo Wings Sauce, ham, onions, cheese and peas with 1 tbs of the flour and season with salt and pepper. Set aside until cool enough to handle.
Dust the work surface with some of the flour. Tip the potato mix onto the floured surface and shape into a round circle, about 10cm thick. Dust the top with more flour and cut out circles with an 8cm cutter and then cut a hole in the middle with a smaller cutter – we used a 3cm. Reshape the excess and cut more doughnuts. Place on a baking tray lined with parchment and chill for 20 minutes to firm up.
Whilst the doughnuts chill, combine the salsa ingredients and set aside. Crack the egg onto a shallow plate and beat, and place the breadcrumbs on another plate. Heat the oil to 180°C (350°F), if using a pan do not fill more than half way up. Dip each doughnut in the egg and then the breadcrumbs. Fry the doughnuts in batches for 2 minutes, flip them over and fry for another minute until golden all over, before scooping them out onto kitchen paper to drain.
Meanwhile, combine all the salsa ingredients together in a bowl and set aside. When your doughnuts are ready, serve them with the tasty salsa!