Potato Puffs (Recipe from 1912)

Potato Puffs (Recipe from 1912) >>>

Feilding Star, Volume VI, Issue 1791, 11 May 1912, Page 3 (Supplement)

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Potato Puffs (Metric Version)

1. Mash some cold boiled potatoes and add enough dripping (around 30-50g) to bind the mash together.

2. Roll it out and cut into rounds about 10 cm across and 1.25 cm thick.

3. Place on each round:

   • A little finely minced meat or seasoned fish (about 1-2 tablespoons).

   • A small lump of dripping (about 5g).

4. Cover with another round of potato.

5. Fry in boiling fat (oil or dripping) until deep golden brown (about 180°C).

6. Drain and place on a dish.

7. Sprinkle with chopped parsley.

8. Serve with tomato sauce.