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


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.

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