Potetboller

Ingredients

240 ml boiling water
150 gr dry instant mashed potatoes
8 anchovy fillets
8 gr flour
2 gr parsley
1 gr salt
2 ml dry mustard
1 gr pepper
1 gr mace
1 egg yolk
110 gr bread crumbs

Instructions

Oil for deep frying Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown. 4 servings