Nova Scotia Potato Patties, made with potatoes, turnip, carrots and shallots, may be served with a hot tomato sauce for a light meal, or on their oion as an accompaniment to roast or grilled meat or fish.
1 lb. potatoes, peeled, cooked and drained
4 small carrots, scraped, cooked and drained
1 small turnip, peeled, chopped and cooked
1 tablespoon finely chopped fresh parsley
2 small shallots, very finely chopped
1 small egg, well beaten
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon grated nutmeg
2 tablespoons flour
2 egg yolks, well beaten with
1 tablespoons milk
2 oz. dry white breadcrumbs
2 fl. oz. vegetable oil
Place the potatoes, carrots, turnip, parsley and shallots in a large mixing bowl. Using a potato masher or a large fork, mash the ingredients to a puree.
With a wooden spoon, beat in the egg, salt, pepper, nutmeg and flour. Combine the mixture thoroughly.
With lightly floured hands, break off pieces of the mixture and shape them into patties.
Place the patties, in one layer, on a large plate and put them in the refrigerator to chill for 1 hour.
Place the egg yolk and milk mixture on one plate and the breadcrumbs on another.
Remove the patties from the refriger-ator and dip them first in the egg yolk mixture and then in the breadcrumbs, coating them thoroughly and shaking off any excess crumbs.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the patties, a few at a time, and fry them for 3 to 4 minutes on each side, or until the outsides are crisp and golden brown.
Using a fish slice or spatula, remove the patties from the frying-pan and drain them well on kitchen paper towels.
Transfer the patties to a warmed serving dish and keep them hot while you fry the remaining patties in the same way, adding more oil to the pan if necessary, Serve hot.