This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Potetboller (Norwegian Potato Balls)

x

1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets,
-finely minced 1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs
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

Relevant Articles

Menu