Potato Puffs

Delicious and unusual, Potato Puffs are best served with grilled steak or chops.

2 oz. plus

1 teaspoon butter, melted

2 lb. potatoes, cooked, peeled and mashed

2 eggs, well beaten

3 tablespoons flour

6 spring onions , trimmed and finely chopped

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon finely chopped fresh parsley

Using the teaspoon of butter, lightly grease two medium-sized baking sheets and set aside.

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190′ C).

In a large mixing bowl, combine all the remaining ingredients, beating well with a wooden spoon until they are thoroughly combined.

Place heaped tablespoons of the mix-ture, slightly spaced, on the prepared baking sheets. Place the baking sheets in the oven and bake for 10 minutes or until the puffs are golden.

Remove the baking sheets from the oven. Using a spatula or fish slice, transfer the puffs to a warmed serving dish and serve immediately.

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