Tasting History with Max Miller
Published 7 Jun 2022
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Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364RECIPE
2 pounds (kg) Potatoes, peeled (You want something starchy like a Yukon gold or a Russet)
1 pound (450g) cooked Meat
3 tablespoons (45g) Butter
1/4 cup Parsley minced
1/4 cup Chives minced
1/4 cup Shallots minced
Salt and Pepper to taste
2 eggs, separated
A bowl of sifted flour for coating.1. Peel and chop the potatoes then boil for 10-15 minutes or until soft. Drain and return to the pot, then mash.
2. Mince the meat as fine as possible. Use a food processor if you have one. Add the butter, herbs, salt and pepper, and egg yolks to the meat and mix. Then add the potatoes and mix.
3. Form the mixture into balls slightly larger than a golf ball. Dip in the whisked egg white then coat with flour.
4. Heat a pot of oil to 375°F and fry 3-4 balls at a time for 2 minutes. Set the balls on a wire rack to drain and cool.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Metro de Paris: Clickmouse, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons#tastinghistory #potatoes
