French Potato Pancakes
INGREDIENTS:
4 md Cooked potatoes; peeled,
-sliced and
2 tb Mayonnaise
1 ts Dijon mustard
2 Cloves garlic; crushed
1 tb Chopped parsley
1 tb Chopped chives
1/2 ts Pepper
2 c Dried bread crumbs
2 Eggs
Self-raising flour
Oil for deep frying
4 md Cooked potatoes; peeled,
-sliced and
2 tb Mayonnaise
1 ts Dijon mustard
2 Cloves garlic; crushed
1 tb Chopped parsley
1 tb Chopped chives
1/2 ts Pepper
2 c Dried bread crumbs
2 Eggs
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 beaten with 3 Tbsp water, then roll in bread crumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your favourite meat.
To cook, heat oil and deep-fry balls until brown. Serve with your favourite meat.