Potato Rounds

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Potato Rounds (This recipe can be converted easily)

 

5 Idaho potatoes

2 Tablespoons soy spread

1/2 Tsp nutmeg

Dash salt

Dash Pepper

1/3 c. grated Swiss cheese

1 Egg yolk

1/2 c. Flour

1 Egg slightly beaten

1 Tsp Canola oil

2 Tablespoons water

1 c. Bread crumbs

1/4 c. Fresh grated Parmesan Cheese

 

Preheat oven to 400*

Bake potatoes untill tender about 45 mins. Remove skin and discard.

Place potato in casserole dish and put over low heat. Beat in soy

spread, nutmeg, salt, pepper, Swiss cheese, & egg yoke untill

mixture pulls away from the side of the dish.

 

Cool and then shape into round balls. (This makes about 18)

Cover the rounds in flour. Combine beaten egg w/ salt, pepper, oil &

water. Dip rounds into mixture.

 

Combine crumbs w/ parmesan cheese and roll rounds into this mixture.

Deep-fry a few at a time at 350* until golden brown. Drain on paper

towel or rack. (Spray rack lightly first) Serve warm.