Home › The Principles of Cookery › Potato Rissoles

Potato Rissoles

Take two pounds of mashed potatoes, and mix with them two table-spoonfuls of chopped parsley. Make them up into balls the size of a small apple, dip them in egg and bread-crumbs, and fry in plenty of hot fat till they are equally and brightly browned. Drain them on blotting-paper, and serve them piled high on a white serviette. Time to fry, ten minutes. Probable cost of potatoes, 1d. or 1 1/2d. per pound. Sufficient for four or five persons.