To-day’s Recipe

Sun (Auckland), Volume II, Issue 462, 18 September 1928, Page 5

To-day’s Recipe

I CHEESE AND POTATO BALLS | B jrNGREDIENTS required: \slb || ■ # potatoesj SO2 butter, 2 02 cheese m gj ** (grated), pepper and salt, one/ |j 5= egg and one extra yolk, bread |j ■ crumbs, deep fat for frying. Peel g |g the potatoes and put them on to p g boil with sufficient water to cover jj| B them, and a little salt. Cook gently j| ■ until tenderfi strain off' the water , m g and dry them in the steam for a fi rj few minutes. Well mash them gg M with a fork, or rub them through g gj a wire sieve. Put them back into ® g the saucepan, and the wolk of egg, ■ if grated cheese, and butter. Season g ■ well, and stir at the side of the fire m |I for a few minutes until the egg is 9 B cooked, and the cheese melted. Put || ■ on to a plate and leave until cold. g £ Divide into equal portions and ™ make into balls; slightly flour, if 9 p| the saucepan, and the yolk of egg. = jjjj Coat with the white bread crumbs. M -g Fry until golden brown. Drain 9 B well on paper. Serve garnished Jj tl with fried parsley. _jj