Potato Puffs
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 each N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
500 g mashed potatoes 100 g cheddar cheese, coarsely grated 1 small onion, diced
1 tablespoon finely chopped parsley ground pepper 1/2 cup milk
3 eggs, separated 1/4 teaspoon ground nutmeg 1/2 teaspoon ground pepper
1/4 cup plain flour oil, for deep frying parsley, for garnish



1 Combine potatoes, cheese, onion, parsley and pepper in a large bowl. Add sufficinet milk to give a fluffly consistency, add egg yolks, nutmeg, ground pepper and flour. Mix well.
2 Heat oil in a deep, heavy based pan until moderately hot. Beat egg whites to form stiff peaks, fold through potato mixture.
3 Cook tablespoons of the mixture (no more than five at a time), until golden and crisp.
4 Remove puffs with slotted spoon, drain well on absorbent paper and keep warm. Repeat until mixture is used. Serve garnished with chopped parsley.
5 Hint: This recipe forms part of a breakfast dish, traditionally served with bacon. Potato Puff's can be made into potato cakes by cooking in butter in a flat pan.

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