Yield: 1 Servings
Measure | Ingredient |
---|---|
4 mediums | Cooked potatoes; peeled, sliced and |
2 tablespoons | Mayonnaise |
1 teaspoon | Dijon mustard |
2 \N | Cloves garlic; crushed |
1 tablespoon | Chopped parsley |
1 tablespoon | Chopped chives |
½ teaspoon | Pepper |
2 cups | Dried bread crumbs |
2 \N | Eggs |
\N \N | Self-raising flour |
\N \N | 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