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Fried Potato Dumplings





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Fried potato dumplings with spinach and parma ham

?potatoes are pan fried to become golden brown in Pura Tuscan Blend

Serves 4

INGREDIENTS
4 large Foxton potatoes
4 egg yolks
100g fresh spinach leaves, picked and washed
160g potato starch or cornstarch
80g ground hazelnuts,
1 cup Pura Tuscan Blend Oil,
8 slices Parma ham,
salt and pepper
ground pepper


METHOD
Peel the potatoes and chop roughly, then steam until soft.
Press through a potato press and mix in the egg yolks, starch and salt and pepper. Form the mixture into a roll and cut into 3cm pieces.
Place the Parma ham on a baking tray and toast in a hot oven for about 6 minutes or until crisp.
Heat the Pura Tuscan Blend Oil in a heavy pan and pan-fry the potato dumplings until golden brown, add the ground hazelnuts and just for 1 minute the spinach leaves.
Ensure the spinach is only wilted and not cooked.
Season with salt and ground pepper and serve immediately.



Product/s used in this recipe
  Peerless Export   Pura   Pan Release   Gold Standard   Peerless Foods   Export   Tuscan   Formula 40   Sunbeam   Copha
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