Hellmann’s real mayonnaise tater tots

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1. To make the tater tots, peel the potatoes and par boil. Drain, leave to cool slightly and grate. Squeeze out any excess moisture.
2. Fold through Knorr Professional Garlic and mixed peppercorn puree and cornflour.
3. Shape into thimble sized lozenges and deep fry at 165ºC till golden brown and crispy. Drain off excess fat.
4. For the topping. Combine Hellmann's Real Mayonnaise with Knorr Professional Paprika Puree.
5. Cut streaky bacon into lardons and sauté in large pan till crispy.
6. Dice the hotdogs and add to large pan to heat through.
7. Wash and finely slice spring onions.
8. To finish and serve, divide the tater tots and hot dog pieces into suitable dishes.
9. Top with jalapeno slices, spring onions, paprika mayonnaise and crispy onions.