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POTATO PUFFS.
Mash some cold boiled potatoes, and add sufficient dripping to bind the mash together. Then roll M, out and cut into rounds four inches across and half nil inch thick. Pkee on each .a little finely minced meat oi' seasoned fish and a small lump of dripping. Cover with another row of potato, and fry in boiling fat to a deep golden brown. Drain, place 011 a dish, and sprinkle with chopped paisley. Serve with tomato sauce.
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https://paperspast.natlib.govt.nz/newspapers/HC19130115.2.23.5
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Horowhenua Chronicle, 15 January 1913, Page 4
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79POTATO PUFFS. Horowhenua Chronicle, 15 January 1913, Page 4
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