Grilled potato patties

Yield: 100 Servings

Measure Ingredient
6 cups WATER
1½ gallon WATER
1 cup BUTTER PRINT SURE
9 EGGS SHELL
1 cup MILK; DRY NON-FAT L HEAT
22 pounds POTATOES FRENCH FZ
4½ cup BREAD SNDWICH 22OZ #51
1½ teaspoon PEPPER BLACK 1 LB CN
2 tablespoons SALT TABLE 5LB

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 25

MINUTES OR UNTIL TENDER.

2. DRAIN WELL.

3. BEAT POTATOES IN MIXER BOWL AT LOW SPEED UNTIL BROKEN INTO SMALLER PIECES, ABOUT 1 MINUTE.

4. ADD BUTTER OR MARGARINE AND PEPPER. BEAT AT HIGH SPEED 3 TO 5 MINUTES OR UNTIL SMOOTH.

5. RECONSTITUTE MILK; HEAT TO A SIMMER; BLEND INTO POTATOES AT LOW SPEED, BLEND IN BEATEN WHOLE EGGS. BEAT AT HIGH SPEED 1 MINUTE. SHAPE INTO 200-2 OZ PATTIES (1-NO. 16 SCOOP).

6. DREDGE PATTIES IN BREAD CRUMBS. SHAKE OFF EXCESS.

7. GRILL ON LIGHTLY GREASED GRIDDLE 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES.

NOTE: 2. IN STEP 1, 22 LB FRESH, PEELED WHOLE, READY-TO-USE POTATOES MAY BE

USED. QUARTER POTATOES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.

NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q04801

SERVING SIZE: 2 PATTIES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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