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Almond and Potato Medallions (VRP 036)

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Almond and Potato MedallionsAlmond and Potato Medallions

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Almond and Potato Medallions

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Almond and Potato Medallions Recipe

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Almond and Potato Medallions

Almond and Potato Medallions

Ingredients

  • 1 medium potato, pared
  • ½ cup cooked mashed potato (1 meidum)
  • ½ cup finely chopped blanced almonds
  • ⅓ cup all-purpose flour
  • 2 egg yolks, slightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated onion
  • 2 tablespoons butter or margarine, melted
  • ½ teaspon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • ⅓ cup all-purpose flour
  • 1 egg, beaten
  • ½ cup finely chopped blanched almonds
  • ¼ cup butter or margarine
  • Parsley sprigs

Instructions

  1. Coarsely grate potato; rinse in sieve under cold water.
  2. Paty dry and drain on paper toweling.
  3. Combine grated potato, the mashed potato, ½ cup almonds, ⅓ cup flour, the egg yolks, cheese, onion, 2 tablespoons butter and the seasonings in medium-size bowl.
  4. Divide mixture in half.
  5. Shape each half into roll about 5 inches long and 2 inches in diameter.
  6. Wrap each roll securely in plastic wrap, freeze until firm, about 2 hours.*
  7. Remove potato rolls from freezer; unwrap.
  8. Cut each roll crosswise into 8 slices, each about ½ inch thick.
  9. Coat frozen slices lightly with ⅓ cup flour. Dip each into beaten egg; roll in ½ cup almonds.
  10. Fry coated potato slices in ¼ cup butter in medium-size skillet over medium heat until golden on both sides, about 2 minutes a side.
  11. Place on greased cookie sheet.**
  12. Heat oven to 350°.
  13. Bake fried potato slices until crisp, about 15 minutes.
  14. Arrange on haeted serving platter.
  15. Garnish with parsley sprigs.
  16. Serve immediately.

Notes

TIPS: *Recipe can be prepared to this point up to 3 days in advance. Proceed with step 3.

**Recipe can be prepared to this point 12 hours in advance. Cover securely with plastic wrap; refrigerate. Proceed with step 5.

Almond and Potato Medallions

Almond and Potato Medallions

Almond and Potato Medallions (VRP 036)

Ingredients

  • 1 medium potato, pared
  • ½ cup cooked mashed potato (1 medium)
  • ½ cup finely chopped blanched almonds
  • 1/3 cup all-purpose flour
  • 2 egg yolks, slightly beaten
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated onion
  • 2 tablespoons butter or margarine, melted
  • ½ teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1 egg, beaten
  • ½ cup finely chopped blanched almonds
  • 1/4 cup butter or margarine

Instructions

    1. Coarsely grate potato; rinse in sieve under cold water. Pat dry and drain on paper toweling.
    2. Combine grated potato, the mashed potato, ½ cup almonds, 1/3 cup flour, the egg yolks, cheese, onion, 2 tablespoons butter and the seasonings in medium-size bowl. Divide mixture in half. Shape each half into roll about 5 inches long and 2 inches in diameter. Wrap each roll securely in plastic wrap, freeze until firm, about 2 hours.*
    3. Remove potato rolls from freezer; unwrap. Cut each roll crosswise into 8 slices, each about ½ inch thick. Coat frozen slices lightly with 1/3 cup flour. Dip each into beaten egg; roll in ½ cup almonds.
    4. Fry coated potato slices in 1/4 cup butter in medium-size skillet over medium heat until golden on both sides, about 2 minutes a side. Place on greased cookie sheet.**
    5. Heaven oven to 350°. Bake fried potato to slices until crisp, about 15 minutes. Arrange on heated serving platter. Garnish with parsley sprigs. Serve immediately.

    TIPS: Recipe can be prepared to this point up to 3 days in advance. Proceed with step 3.
    **Recipe can be prepared to this point 12 hours in advance. Cover securely with plastic wrap; refrigerate. Proceed with step 5.

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