Serves 4
500 grams potatoes
2 spring onions
1 tsp mustard
2 eggs, separated
100 grams bread crumbs
parsley, finely chopped
extra virgin olive oil
sunflower oil for frying
salt
pepper
Directions
Wash and boil the potatoes. In the meantime, slice the onions and cook over low heat with a little olive oil until soft. When the potatoes are done, let cool, peel and mash in a large bowl. Add cooked onions, mustard, egg yolks (set aside the whites), and parsley. Season with salt and pepper. Blend well. Shape into large marbles, dip first into the egg whites then roll in bread crumbs to coat. Fry in hot oil for 2-3 minutes until golden. Drain on kitchen paper. Serve hot or at room temperature.
Rating: ★★★★★
Very similar to the other ones, but the onions and frying made them better.
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