| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Potatoes |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Cooked potatoes; peeled, sliced and |
| 2 |
tb |
Mayonnaise |
| 1 |
ts |
Dijon mustard |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chives |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Dried bread crumbs |
| 2 |
|
Eggs |
|
|
Self-raising flour |
|
|
Oil for deep frying |
INSTRUCTIONS
Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper and
sufficient flour to make a firm dough. Roll potato mixture into balls. Dip
each into egg beaten with 3 Tbsp water, then roll in bread crumbs.
Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your favourite
meat.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 209 by RecipeLu
<recipelu@geocities.com> on Nov 07, 1997
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