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The Schnitzelbank’s potato glaze

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This hearty side dish tastes best when drowned in gravy.

4 cups cooked, peeled and grated potatoes (you will need 3 to 4 medium potatoes)

1 egg, lightly beaten with a fork

1/2 cup flour

Salt to taste

Croutons (optional)

 

Mix together potatoes, egg, flour and salt. Divide mixture into 5 moreor-less even lumps. Place 1 to 3 small croutons, depending on size, in the center of each lump (if using). Form into a well-packed ball around the crouton. Repeat for remaining 4 lumps.

Bring a pot of water to boil on the stove. Carefully lower balls into water. Boil in pot until balls float to the top (about 12 minutes). Remove from water with a slotted spoon; drain well. Serve at once, with gravy of your choice.  Serves 3 to 5 as a side dish.

 


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