06:27When Potatoes were Illegal
From the creator
Use code TASTINGHISTORY16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping at https://bit.ly/32fHZYT! Dr. Gotwoodz Creations: https://www.etsy.com/shop/DrGotwoodzCreations Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 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
Published 2022-06-07 · Watch on YouTube ↗
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