Yield: 1 Servings
|4 mediums||Cooked potatoes; peeled, sliced and|
|1 teaspoon||Dijon mustard|
|2||Cloves garlic; crushed|
|1 tablespoon||Chopped parsley|
|1 tablespoon||Chopped chives|
|2 cups||Dried bread crumbs|
|Oil for deep frying|
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@...> Posted to recipelu-digest Volume 01 Number 209 by RecipeLu <recipelu@...> on Nov 07, 1997