Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


4 large potatoes: 50g. butter: 1 tablespoonful
cream: 1 egg: salt and pepper: breadcrumbs:
butter for frying.
Cook and mash the potatoes with the butter, salt and pepper, cream and egg-yolk. Make the purée as fine as possible, and shape it with floured hands into small balls about the size of table-tennis balls.
Egg-and-breadcrumb these, using the left- 206 over egg-white to do so, and fry them golden in
butter, rolling them about in the pan so that they colour evenly all over. This quantity of potato should make about a dozen balls.

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