French Potato Balls

French Potato Balls

Ingredients:
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4 medium potatoes, peeled, sliced and cooked
(4 of 20) [12/17/1999 12:11:24 PM]
Potato Recipes : COLLECTION
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying

Directions:
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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 the egg and water mix, then roll in
breadcrumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your
favourite meat.
Hint:
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When coating food to be fried, always use egg and water, not egg and
milk, as milk tends to make food stick to the pan.
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From: mworkman@vm.cc.purdue.edu (Maggie Workman)
GNOCCHIs (Potato(e) Cavatelli)
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