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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 on a wire rack to drain and cool.

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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