Potato-egg white balls oven

Submitted by enr on 27 Mar 2013
2 kg potatoes
8 egg whites
200 ml milk
pepper and salt
a little olive oil or butter
sunflower oil for greasing the pan
optional: pressed garlic and chopped parsley
Egg whites are salting lightly and mix to snow. Cook potatoes, peel and smash (mashed potatoes) Season with pepper, salt and a little olive oil. For more noble taste instead of olive oil can be put in the hot potato butter, which quickly melted by the heat. Pour the milk and stir until homogeneous. Can put and pressed garlic and fresh parsley chopped optional. Add beaten whites and mix well - carefully with silicone spatula upwards. From the mixture form balls, put in greased pan with sunflower oil and baked in the oven. Serve as a side dish mainly on fish, but may to roast pork, chicken. Can be offered as an appetizer. * This recipe can effectively utilize other egg whites after you prepare cake with plenty of egg yolks. * I recommend to use the so-called. * * Stale egg whites. They may have been stored in advance in the indoor court 1-2 days in the refrigerator. Some chefs even recommend 3-4 days. This broken into hard snow.
0 users
27 Mar 2013