5 potatoes, remove skin and slice to 1cm thickness
1 stalk Chinese parsley, coarsely chopped
1 egg, lightly beaten
Salt to taste
- Deep fry potatoes till golden brown.
- Drain on paper towel.
- Mix with Chinese parsley and salt.
- Mash potatoes with fork
- Shape into balls.
- Dipped into eggs.
- Deep fry till golden brown.
Leftover eggs can be used to fry egg crisps