Cooking For 1966 POTATO RECIPES

Press, Volume CVI, Issue 31224, 23 November 1966, Page 2

Cooking For 1966 POTATO RECIPES

(By

CELIA TIMMS)

There are many ways of serving potatoes other than boiling, roasting or mashing them. To-day I have selected two other methods which you may like to try, Potato Pancakes and Potato Puffs. POTATO PANCAKES Ingredients:— Required number of potatoes. 1 clove garlic. Butter or oil for frying. Pepper and salt

Method:— Grate potatoes on a coarse grater. Melt butter or heat small quantity of oil in frying pan. Crush clove of garlic and let this fry for a minute or two in the fat. Remove garlic. Then place grated potato in pan in a layer so that it will cover base of pan. Dot a little butter on top, sprinkle with pepper and salt and cover and allow to cook over gentle heat until well browned underneath. Shake pan occasionally to prevent sticking. With a spatula or egg-slice turn carefully over in one piece and brown the other side. Drain on absorbent paper and serve hot. POTATO PUFFS Ingredients:— 1 breakfast cup mashed potato. 1 egg. 2 tablespoons milk. 1 tablespoon chopped parsley.

Pepper and salt. Frying fat or oil,

Method:— For Potato Puffs you will need a quantity of left-over mashed potatoes. Combine a breakfast cup of potato with one beaten eggyolk and two tablespoons of milk, one tablespoon of chopped parsley, pepper and salt. Mix well then fold in the stiffly beaten egg-white. Drop mixture by spoonfuls into hot, deep fat or oil and fry until the puffs are golden. Drain, and serve hot.