Potato Rissoles

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the potatoes until tender; then mash them with the butter, and milk.
  • Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
  • Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
  • Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
  • When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
  • Prep and cooktimes noted above the ingredient list are approximate.
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