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4
Easy
By Paul Gayler
Published 2010
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.
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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