Panfried Potato Balls

Ingredients

• 800 g waxy potatoes
• Salt
• 1.5 tbsp freshly chopped parsley
• Nutmeg (freshly grated)
• 2 eggs (separated)
• 30 g flour
• coarse breadcrumbs
• fat for frying

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces; boil as salted potatoes until tender in about 25 minutes, then steam off the water and press hot through a potato masher. Mix immediately with egg yolk, salt, parsley and nutmeg, adding flour if needed to taste.

2. 2.

   Shape small balls from the mixture.

3. 3.

   Heat enough fat (oil or clarified butter) in a deep pan so the balls can "swim".

4. 4.

   Whisk the egg whites in a bowl and place the breadcrumbs on another plate.

5. 5.

   Coat the potato balls in egg white and breadcrumbs, then fry portions in the hot fat until golden brown all around. Remove and drain on kitchen paper.