Simon Rimmer served up tasty Tater Tots (deep fried potatoes) and Salsa recipe on Sunday Brunch.

The ingredients are: 300g mashed potato, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 150g grated raw potato – rinsed well, 30g finely grated vegetarian parmesan, 1 teaspoon vanilla, Salt and pepper, 100g flour, 2 beaten eggs and 150g dried flaked potato.

Oil to deep fry.

For the Salsa : 4 deseeded chopped tomatoes, 1 diced cucumber, 2 diced avocado, 12 chopped pickled jalapenos, Juice and zest 2 limes, Chopped coriander, 1 tablespoon hot sauce and 125g grated mozzarella.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.