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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes until tender; then mash them with the butter, and milk. | 2. Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions. | 3. Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour. | 4. Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden. | 5. When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy. | 6. Prep and cooktimes noted above the ingredient list are approximate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1		peeled	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
milk	2	tablespoons	low-fat	69.0	1.662	0.687	7.152
salt				-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
ham	1	ounce	cooked chopped	34.5876	2.0611	5.0832	0.6719
parsley			chopped	-	-	-	-
scallion	2		chopped	64.0	14.68	3.66	0.38
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.