900 g (2 lb) old potatoes, peeled
2 eggs, separated
salt and freshly ground pepper
100 g (4 oz) fresh white breadcrumbs
90 ml (6 tbsp) chopped parsley
100 g (4 oz) margarine
2 eggs, separated
salt and freshly ground pepper
100 g (4 oz) fresh white breadcrumbs
90 ml (6 tbsp) chopped parsley
100 g (4 oz) margarine
method
1. Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain, return to the heat to dry and mash well. Beat in the egg yolks and season well. Cool and shape into 20 balls.
2. Mix the breadcrumbs and parsley. Whisk the egg whites lightly. Coat the potato balls first in the egg white and then in the breadcrumbs. Repeat.
3. Melt the margarine in a roasting tin, add the potato balls, shake the tin gently to coat with fat. Bake for 1 1/2 hours in a 180°C (350°F) mark 4 oven.
2. Mix the breadcrumbs and parsley. Whisk the egg whites lightly. Coat the potato balls first in the egg white and then in the breadcrumbs. Repeat.
3. Melt the margarine in a roasting tin, add the potato balls, shake the tin gently to coat with fat. Bake for 1 1/2 hours in a 180°C (350°F) mark 4 oven.
serving amount
serves 4
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