Spoil guests with this delicious snack
12 portions
500 g (4 large) potatoes, peeled
1 chicken stock cube
15 ml (1 tbsp) butter
salt and pepper to season
1 egg yolk
knob butter
250 g (1 packet) bacon, chopped
10 ml (2 t) fresh parsley
3 chives, chopped
5 ml (1 t) Dijon mustard
COATING
125 ml (½ c) cake flour
1 egg, beaten
125 ml (½ c) dry bread crumbs
oil for shallow-frying
1 Cook potatoes in fast boiling water to which chicken stock has been added, until a knife pierces potatoes easily.
2 Drain. Add butter, salt and pepper. Mash until fine and smooth.
3 Add egg yolk and mix well. Place in fridge until cooled.
4 Melt butter in saucepan. Sauté bacon till cooked. Add parsley and chives and sauté until just cooked.
5 Stir in mustard and mix with mashed potato. 6 Shape mixture into bite size balls.
7 Roll in cake flour, beaten egg and then in bread crumbs. Chill in fridge for one hour.
8 Heat enough oil and fry corquettes till golden brown.
9 Thread balls onto sosatie skewers and serve with dipping sauce if preferred.
