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Potato Balls
 
 

1¾  cups cooked potatoes, mashed ¼ cup cooked carrots, mashed 2 tablespoons onions, minced 1 teaspoon salt 1 egg, beaten 1 tablespoon water ½ tablespoon butter 1 cup dry bread crumbs Sauté onions in melted butter until lightly brown. Combine potatoes, carrots, onions and salt and form into balls about an inch in diameter. Roll balls in dry bread crumbs, then dip in beaten egg which is diluted with water, and roll again in bread crumbs. Fry in deep fat until brown and serve hot.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.