Saturday, 4 December 2010

Potato Rissoles

From The Women's Institute Book of Home Cooking

12 oz smooth mashed potato
1 tsp chopped parsley
2 oz chopped cooked ham
beaten egg

Mix the parsley and ham into the mashed potato. Shape the mixture into balls and flatten slightly.
Coat with egg, then with breadcrumbs. Fry, turning once, until golden brown on both sides.
Drain on kitchen paper, and serve hot.

I think you could add more parsley than that. Early cook books instructed you to egg and breadcrumb everything twice, but maybe cooks couldn't be bothered.

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