Potato Quenelles with Parmesan

Potato Quenelles with Parmesan

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Servings: 6
Calories: 529


  • 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


  • 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
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