Serves: 6
Total Calories: 61
1. Combine egg yolk and parsley flakes in small mixing bowl. Add potatoes. Mix until thoroughly combined. Set aside.
2. In small shallow dish, beat egg white until foamy. Set aside.
3. Portion potato mixture by level measuring-tablespoon. Shape into balls. Dip balls in egg white. Coat evenly with KELLOGG'S Corn Flake Crumbs. Place in well-greased or foil-lined shallow baking. Do not crowd. Drizzle with melted margarine.
4. Bake at 450°F about 10 minutes or until lightly browned.
NOTE:
* For best results, mashed potatoes should be stiff enough so that mixture appears crumbly and slightly dry.
* Any of the following may be added with the mashed potatoes in step 1: 1/3 cup whole kernel corn, cooked and drained 1/3 cup crumbled fried bacon 1/3 cup shredded sharp cheddar cheese 1/4 cup grated parmesan cheese 1/4 cup chopped green onions (omit parsley)
This Crispy Potato Balls recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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