| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Fish (more or less) |
| 1/2 | c | Mashed potatoes |
| 1 | Egg, separated | |
| 1 | tb | Brandy |
| 7 | Capers, smushed (up to 8) | |
| 10 | Olives, chopped (up to 12) | |
| 3 | tb | Onion, very finely diced |
| Salt | ||
| Parsley | ||
| Basil | ||
| Paprika | ||
| Pepper | ||
| Garlic |
INSTRUCTIONS
TO TASTE Beat egg white. Mix everything else together. Fold whites into the mix. Add bit of milk or cream if to dry. Either roll into small balls or big patties and cook quickly in about 1/8 to 1/4 inch cooking oil. If making balls, turn frequently or they come out flat. Source: Sam Bda '85 Posted to FOODWINE Digest 30 Jan 97 by Rod Grant <[email protected]> on Jan 30, 1997.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”