| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | Potato boiled, peeled | |
| 1/2 | lb | Cauliflower, boiled 25 |
| minutes and refreshed | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | Eggs | |
| 1 | T | Fresh parsley, chopped |
| 1 | T | Fresh thyme leaves, chopped |
| 2 | T | Scallions, sliced |
| 1/2 | t | Fennel seeds |
| 1/4 | t | Baking soda |
| 1 | c | Milk, Scant Cup |
| 1/4 | c | Flour |
| 1/4 | c | Bread crumbs |
| 2 | qt | Peanut oil, for frying |
INSTRUCTIONS
Preheat oil to 385 degrees F. Press potatoes through a ricer into a large mixing bowl. Chop cauliflower roughly and add to potato mixture. Add garlic, eggs, parsley, thyme, scallions, fennel, baking soda, milk and flour and mix well. Form golf ball-sized balls and roll in bread crumbs. Refrigerate for 1 hour. Drop balls into oil and fry until deep golden brown. Remove, season and serve. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A07 Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 93mg
Sodium: 362.7mg
Potassium: 618.3mg
Carbohydrates: 26.1g
Fiber: 5.3g
Sugar: 2.4g
Protein: 9.4g