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LOCATION: Recipes >> Vegetables >> Potato Balls 03

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FRENCH POTATO BALLS
(Serves 6)

4 medium potatoes, peeled, sliced and cooked
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
self-raising flour
Oil for deep frying

Mash potatoes with mayonnaise, mustard, garlic, parsley, chives,
pepper and sufficient flour to make a firm dough. Roll potato
mixture into balls. Dip each into egg the egg and water mix, then
roll in breadcrumbs. Refrigerate coated balls at least 1 hr.

To cook, heat oil and deep-fry balls until brown. Serve with your
favourite meat.

Note: When coating food to be fried, always use egg and water,
not egg and milk, as milk tends to make food stick to the pan.

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