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Italian Potato Rissoles

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

If you asked me what I consider a great marriage of food, tomatoes, mozzarella and basil would surely come to mind I use it here for topping these delicate potato rissoles. A dish everyone will appreciate.

Ingredients

  • 125 g ( oz) hot mashed potato (made without any butter, milk or cream)
  • 50

Method

Place the hot mashed potato in a bowl and beat in half the butter, the egg yolk and some seasoning. Slowly mix in the flour and Parmesan cheese, then the cream, to form a fairly stiff dough. Shape into 8 small, round rissoles.

Heat the oil and the remaining butter in a large frying pan, add the potato rissoles and cook for 4-5 minutes on each side, until golden brown. Transfer to a baki

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