Croquignolles, Aunt Rose's Mardi Gras Doughnu
INGREDIENTS:
5 lg Waxy potatoes, peeled and
-grated
2 oz Smoked salmon, chopped
1 Clove garlic, crushed
1 Egg, beaten
1 tb Chopped fresh parsley
Salt
Freshly ground black pepper
Oil, for frying
5 lg Waxy potatoes, peeled and
-grated
2 oz Smoked salmon, chopped
1 Clove garlic, crushed
1 Egg, beaten
1 tb Chopped fresh parsley
Salt
Freshly ground black pepper
Oil, for frying
Drain potatoes in colander and pat dry. Mix with salmon, garlic and egg, then add parsley and season to taste. Form into small balls and flatten slightly. Fry in hot oil until golden brown. Drain wel l and serve hot.
NOTES : Variation: Subsitute 2 oz finely chopped kosher salami for the salmon (makes recipe Kosher/Meat). _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986
NOTES : Variation: Subsitute 2 oz finely chopped kosher salami for the salmon (makes recipe Kosher/Meat). _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986