1 1/2 lb (700 g) potatoes, cooked
1/3 cup (75 g) butter
110g (4 oz) cheese, grated
1 tsp salt
Good grinding of black pepper
5 medium eggs, hard boiled (cooked)
1 tbsp parsley or chervil, chopped
1 tbsp chives, chopped
1 medium egg, beaten
fresh brown breadcrumbs
Vegetable oil
1/3 cup (75 g) butter
110g (4 oz) cheese, grated
1 tsp salt
Good grinding of black pepper
5 medium eggs, hard boiled (cooked)
1 tbsp parsley or chervil, chopped
1 tbsp chives, chopped
1 medium egg, beaten
fresh brown breadcrumbs
Vegetable oil
method
1. Mash the hot, cooked potato with the butter, cheese, salt and pepper.
2. Grate the hard boiled eggs on a coarse grater and blend into the potato mixture.
3. Add the herbs, divide the mixture into ten small pieces and roll into balls.
4. Roll in the beaten egg and coat with breadcrumbs.
5. Heat the oil in a frying pan and cook the balls until golden brown.
6. Serve with a green salad.
2. Grate the hard boiled eggs on a coarse grater and blend into the potato mixture.
3. Add the herbs, divide the mixture into ten small pieces and roll into balls.
4. Roll in the beaten egg and coat with breadcrumbs.
5. Heat the oil in a frying pan and cook the balls until golden brown.
6. Serve with a green salad.
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