Friday, November 25, 2011

Potato rolls

Well today I am looking for a way to use leftover mashed potatoes.
I saw this post for Potato Rolls a while back from 
navakris . Perfect. I can use my leftover mashed potatoes from Thanksgiving. I used their recipe as a starting point. These appetizers are gluten free and the kids loved them. They were pretty easy to make. If you do not have a deep fryer you can also fry them in a saucepan filled with oil.
3 russet potatoes mashed (about 2 cups)
1 large sweet onion - grated
1 tsp turmeric powder
1 tsp chilli pepper
1 tsp corriander
1 tsp salt
2 eggs - beaten
1/2 cup corn flake crumbs
1/2 cup powdered parmesan cheese
oil for frying

Peel and Quarter the potatoes. Place in Boiling Salted Water for 15 minutes.
Add all ingredients except egg, corn flake crumbs and parmesan into a mixing bowl and mix well into the potatoes.
Mix parmesan and corn flake crumbs together.
Shape into small rolls,
 dip into the egg and coat all over with the crumbs.

Deep fry at 375 for 4 minutes. Drain excess oil.
Serve with Spicy Ketchup.

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