Potato Croquets

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, salt, and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs; fry in hot lard; garnish with parsley.