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The New Zealand Railways Magazine, Volume 15, Issue 1 (April 1, 1940)

Potato Croquettes

Potato Croquettes.

Two cups hot mashed potatoes; 2 tablespoons butter; 1/2 teaspoon salt; 1/3 teaspoon pepper; 1/4 teaspoon celery salt; few drops onion juice; yolk of one egg; 1 teaspoon finely chopped parsley.

Mix ingredients in order given and beat thoroughly. Shape, roll in crumbs. Dip in egg and then in crumbs again. Fry until lightly browned in deep fat and drain on brown paper.

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