2 1/4 lb (1 kg) floury potatoes
3 eggs
1 small onion, grated
3 1/2 oz (100 g) grated hard cheese
3 tbsp finely chopped parsley
light olive oil
fine dry breadcrumbs
nutmeg
salt and pepper
3 eggs
1 small onion, grated
3 1/2 oz (100 g) grated hard cheese
3 tbsp finely chopped parsley
light olive oil
fine dry breadcrumbs
nutmeg
salt and pepper
Garnish with:
parsley
lemon wedges
lemon wedges
Serve with:
beetroot salad
method
1. Scrub the potatoes clean under running cold water and steam until very tender; spear with a carving fork and peel while still boiling hot. Put them through a potato ricer twice (or push through a fine sieve) and place in a large mixing bowl. Work in 1 whole egg and 1 yolk (reserve the white from this second egg). Mix in the onion, cheese, parsley and a generous pinch each of salt, pepper and grated nutmeg.
2. Break off pieces of the dough mixture and shape between your palms to the size of a small egg; press gently to flatten slightly.
3. Lightly beat 2 egg whites (you will have 1 yolk left over, which you can reserve for use in another recipe); spread out about 4 oz (120 g) breadcrumbs in a large plate. Dip the fricadelles in the egg whites to moisten all over and then coat thoroughly with the breadcrumbs. Arrange on a plate or chopping board, cover with cling film and chill in the refrigerator for at least 1 hour.
4. When it is time to cook the fricadelles, heat plenty of oil in a deep-fryer to 350°F (180°C) mark 4 and fry them 2 or 3 at a time until crisp and golden brown.
5. Place in a single layer on kitchen paper, uncovered, to keep hot in the oven while you finish frying the rest.
6. Serve without delay on a heated oval platter, garnished with sprigs of parsley and lemon wedges, accompanied by a beetroot salad dressed with oil, wine vinegar, salt, freshly ground pepper and sprinkled with finely chopped parsley.
2. Break off pieces of the dough mixture and shape between your palms to the size of a small egg; press gently to flatten slightly.
3. Lightly beat 2 egg whites (you will have 1 yolk left over, which you can reserve for use in another recipe); spread out about 4 oz (120 g) breadcrumbs in a large plate. Dip the fricadelles in the egg whites to moisten all over and then coat thoroughly with the breadcrumbs. Arrange on a plate or chopping board, cover with cling film and chill in the refrigerator for at least 1 hour.
4. When it is time to cook the fricadelles, heat plenty of oil in a deep-fryer to 350°F (180°C) mark 4 and fry them 2 or 3 at a time until crisp and golden brown.
5. Place in a single layer on kitchen paper, uncovered, to keep hot in the oven while you finish frying the rest.
6. Serve without delay on a heated oval platter, garnished with sprigs of parsley and lemon wedges, accompanied by a beetroot salad dressed with oil, wine vinegar, salt, freshly ground pepper and sprinkled with finely chopped parsley.
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