| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Breads, Irish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mealy potatoes |
| 4 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Oil |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Dried dill |
| 1/4 |
ts |
Savory |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Powdered sage |
|
|
Oil for frying |
INSTRUCTIONS
Boil or bake the potatoes, then pass through a foodmill. Mix the flour,
salt, oil & herbs with the potatoes. On a floured board, roll this dough to
a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry
in very hot oil on both sides until light golden.
Vera Gewanter, "A Passion for Vegetables"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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