Potetboller (norwegian potato balls)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| 1 | cup | Dry instant mashed potatoes |
| 8 | Canned anchovy fillets, finely minced | |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Chopped parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Mace |
| 1 | Egg yolk | |
| 1 | cup | Bread crumbs |
Directions
Oil for deep frying
Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown.
4 servings