Potato Balls

Ingredients

• 1 kg potatoes (starchy, boiling type)
• 2 egg yolks
• 100 g grated Parmesan
• 50 g butter
• 2 tbsp sherry
• 1 tsp sharp mustard
• 1 tbsp chopped parsley
• Salt
• Pepper
• ground nutmeg
• 1 egg
• 1 tbsp milk
• 6 tbsp flour (for coating)
• 8 tbsp breadcrumbs
• oil (for frying)
• flour (for working)

Instructions

1. 1.

   Peel potatoes and simmer in salted water for about 30 minutes. Drain, press through a potato masher, and let steam off.

2. 2.

   Mix with egg yolks, butter, salt, and pepper. Stir in Parmesan, nutmeg, sherry, mustard, and parsley. If the mixture is too soft, knead in a little more flour. Shape walnut‑sized balls with floured hands.

3. 3.

   Coat balls in flour, dip in beaten egg, then roll in breadcrumbs. Fry in hot oil for about 4–5 minutes until golden brown. Drain on paper towels and serve.