Recipe - Potetboller (Norwegian Potato Balls)

1 cup Boiling water
1 cup Dry instant mashed potatoes
8 Canned anchovy fillets,
finely minced
1 tablespoon Flour
1 tablespoon Chopped parsley
One half teaspoon Salt
One half teaspoon Dry mustard
One fourth teaspoon Pepper
1/8 teaspoon Mace
1 Egg yolk
1 cup Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add finely minced anchovy
fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form
into walnutsized balls, coat with beaten egg yolk, then bread crumbs, and
deep fry in hot oil (375F) a few at a time until golden brown.

4 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini