Potato Balls or Croquettes

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cooked potatoes
  • 1 oz. butter or margarine
  • 2


Put the potatoes through a sieve and mash in a saucepan with the fat, beaten egg, and parsley or cheese if used. Season well. Form into small balls or into rolls. Coat twice with egg and crumbs. Fry in hot deep fat at 380° F. for 4–5 min. Drain well and serve immediately.