Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more. Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil/fat until golden-brown. Serve as a side dish, in place of any other form of potatoe. This is a semi-original dish, developed the hard way, from a meal I had in a French restuarant in Quebec. From the very weird kitchen of &&& Dan and Bonnie Ceppa &&& + kid-lings
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 147 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 77.9mg||24 %|
|Sodium 509.6mg||18 %|
|Potassium 400.9mg||11 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 31.9g|
|Protein 11.2g||16 %|
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Calories per serving: 329
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