Bake or boil the potatoes in jackets.
Remove the skins and mash with a fork or pass through a sieve.
Mix with flour, egg, butter and seasoning while hot.
Mould into balls the size of a walnut.
Dust well with flour and flatten slightly with a fork.
Poach in gently boiling water approx. 5 min.
Drain carefully and dress in a buttered dish, cover with tomato sauce.
Sprinkle with the grated cheese and brown lightly under the salamander.
Serve on a silver flat dish.