1 lb (450 g) potatoes, peeled
1 medium egg, plus 1 yolk
110g (4 oz) cottage cheese
1 tbsp parsley, chopped
1 tsp salt
Good grinding of black pepper
1 cup (2 oz) 60 g fresh breadcrumbs
Oil for frying
Parsley sprigs for garnish
1 medium egg, plus 1 yolk
110g (4 oz) cottage cheese
1 tbsp parsley, chopped
1 tsp salt
Good grinding of black pepper
1 cup (2 oz) 60 g fresh breadcrumbs
Oil for frying
Parsley sprigs for garnish
method
1. Peel the potatoes, cook until tender then put through a ricer or mouli.
2. Mix in the whole egg, cottage cheese, parsley and seasoning.
3. Take small pieces of the mixture and shape to the size of a golf ball, roll in the egg yolk, then in the breadcrumbs and fry in the hot oil until golden brown.
4. Fry the sprigs of parsley in the hot oil for 1 minute until crisp and use as a garnish.
2. Mix in the whole egg, cottage cheese, parsley and seasoning.
3. Take small pieces of the mixture and shape to the size of a golf ball, roll in the egg yolk, then in the breadcrumbs and fry in the hot oil until golden brown.
4. Fry the sprigs of parsley in the hot oil for 1 minute until crisp and use as a garnish.
serving amount
serves 4
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