*Anaheim chilies, roasted, peeled and diced.
1. Peel and boil potatoes until just tender. Let potatoes cool. In a large
bowl break up potatoes to make a lumpy mixture, do not mash.
2. Saute ground beef in 2 tablespoons vegetable oil until browned, drain
well.
3. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add
seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped
balls about 1-1/2 inches long.
4. Dip each ball in egg whites (beaten slightly) then roll in flour. At
medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then
drain on paper towels. Serve hot, at room temperature, or refrigerate and
reheat at serving time.
Posted to MC-Recipe Digest V1 #346
Recipe by: Jo Anne Merrill
From: Sherry Zeiss <zeiss@tab.com>
Date: Mon, 16 Dec 1996 21:37:46 -0600
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