173 Bennet Potatoes

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Potatoes lb. lb. .75 kilo
Egg whites 3 3 3
Chives or spring onions (tops) 3 tbsp. 3 tbsp. 25 grams
Parsley To garnish To garnish To garnish
Salt To season To season To season
White peppercorns To season To season To season
Oil or fat To deep fry To deep fry To deep fry


Method of Preparation

Bake potatoes in their jackets or boil them carefully— separate egg whites and whip until stiff—chop spring oinon tops and parsley to garnish—heat oil or deep fat to 400°F.—prepare pastry bag with ½-inch plain nozzle.

Method of Cookery

  1. Mash potatoes well—add seasoning to taste.
  2. Add chopped chives or spring onion tops.
  3. Fold in whipped egg whites.
  4. Place mixture in pastry bag.
  5. Squeeze into deep fat set at 400°F. and cook until crisp and golden brown (2 minutes).
  6. Drain and serve dusted with parsley.