Potato Balls

Ingredients

• 3 lb. cooked potatoes
• 1 egg
• 1 gill milk
• 1 teaspoon chopped parsley
• 1 oz. margarine
• Pepper and salt
• 1 teaspoon chopped onion
• 1 oz. flour
• 1 egg
• breadcrumbs

Method

1. 1

   Melt the margarine in a saucepan, stir in the flour, add the milk and beat thoroughly till the mixture leaves the sides of the pan.

2. 2

   Stir in the slightly beaten egg, the parsley, onion, and sieved potatoes.

3. 3

   Season and blend well.

4. 4

   Turn the mixture onto a plate to cool.

5. 5

   Divide it into equal parts, flour the hands, and roll into balls.

6. 6

   Brush over with beaten egg, coat with breadcrumbs, and fry to a golden brown colour in hot fat.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 11. The excerpt below is the record exactly as published.

3 oz. flour Seasoning Melt the butter in a saucepan, stir in the flour, add the cold water and milk, bring to the boil, stirring meanwhile, and boil for ten minutes. Rub the potatoes through a sieve and stir into the soup. Heat to boiling, season, add the chopped parsley, and serve with sippets of toast. 25 POTATO BALLS 3 Ib. cooked potatoes | egg | gill milk | teaspoon chopped parsley | oz. margarine Pepper and salt | teaspoon chopped onion | oz. flour Egg and breadcrumbs Melt the margarine in a saucepan, stir in the flour, add the milk and beat thoroughly till the mixture leaves the sides of the pan. Stir in the slightly beaten egg, the parsley, onion and sieved potatoes. Season and blend well. Turn the mixture on to a plate to cool. Divide it into equal parts, flour the hands, and roll into balls. Brush over with beaten egg, coat with breadcrumbs, and fry to a golden brown colour in hot fat. CHICKEN CROQUETTES 6 oz. cold chicken Egg and breadcrumbs 4 oz. flour 2 oz. cold ham | egg | gill milk or stock | teaspoon chopped parsley 4 oz. dripping Seasoning Melt the dripping over a gentle heat, add the flour and cook for two or three minutes, then add the milk and stir until the mixture leaves the sides of the pan. Beat the egg, and add it slowly, continuing to heat, so that the egg shall be cooked. Add the minced chicken and ham, parsley and seasoning, and turn on to a plate to cool. Divide into equal parts, roll into balls, and then shape into corks. Coat in egg and crumbs, reshape, fry in hot fat and serve with celery sauce. AU GRATIN POTATOES 3 lb. cooked potatoes

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