Saucy Potato Puffes

450 g/l lb potatoes , peeled
salt and freshly ground black pepper
15g/1/2oz butter or margaraine
4 tablespoons water
40 g/l 1/2 oz plain flour
1 egg , beaten
50 g/2 oz mature cheddar cheese , grated
oil for for deep frying
         Red pepper sauce
2 red peppers
2 onions , chopped
2 cloves garlic , crushed
2 tablespoons chopped parsely
150 ml 1/4 pint white wine vinegar
50 g/2 oz soft brown sugar
Cook the potatoes in boiling salted water until just soft abouit 20 minutes .Drain well and sieve or thouroughly mash the potatoes .Put the butter or margarine and the water into a small pan , heat until the butter or maragarine has melted , then bring to the boil.Quickly tip in the flour , remove from the heat and beat well until the mixture leaves the sides of the pan .Leave to cool until just warm , then gradually beat in the egg.Beat in the cheese , then the mashed potato and season well.
To make the sauce , grill the red peppers until the skins blister , then peel them.Remove the cores ans seeds ans chop the flesh  roughly.Put it into a liquidiser or food processor , with the onion , garlic , parsley and vinegar , then blend until smooth .Put the purée into a pan with the sugar and bring slowly to the boil , stirring frequently .Boil over high heat , stirring constantly , for about 5 minutes , until the sauce is very thick .Add salt to taste and keep warm.
Heat the oil to 190 c/375 F and carefully drop in teaspoonfuls of the potato mixture .Cook for about 2 minutes , until the puffs are crisp abd golden .Remove with a slotted spoon and drain on absorbent kitchen paper.Serve at once , with the sauce.