Potato Quenelles with Parmesan
Ingredients
- 2 medium eggs
- 1 lb potatoes cooked and sieved
- 2 cups plain flour All purpose
- Salt and pepper to taste
- 1 tsp nutmeg grated
- Boiling salted water
- 4 oz butter browned
- 2 oz white breadcrumbs
- 2 oz butter melted
- 3 oz Parmesan cheese grated
Instructions
- To make the potato quenelles, beat the eggs thoroughly and stir into the sieved potatoes.
- Add the flour to make a firm paste. Season with salt, pepper and nutmeg.
- Shape into small logs about 2.5cm (l in) in length and drop, one-by-one, into the boiling salted water.
- Poach for 10 minutes.
- Drain and set aside.
- Brown the butter but do not burn, add the breadcrumbs and cook lightly.
- Butter a suitable serving dish and sprinkle with half the Parmesan cheese.
- Place the quenelles in the dish and pour over the butter and breadcrumbs mixture.
- Sprinkle the remainder of the Parmesan over the potatoes and pour the melted butter over.
- Place in the oven Gas mark 7, 425°F (220°C), until nicely browned.
Calories: 529 kcal
Carbohydrates: 53 g
Protein: 14 g
Fat: 29g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 125 mg
Sodium: 525 mg
Potassium: 423 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 900 IU
Vitamin C: 15 mg
Calcium: 216 mg
Iron: 3 mg