Almond and Potato Medallions
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Almond and Potato Medallions Recipe
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- 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
- Coarsely grate potato; rinse in sieve under cold water.
- Paty dry and drain on paper toweling.
- 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.
- 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.*
- Remove potato rolls from freezer; unwrap.
- Cut each roll crosswise into 8 slices, each about ½ inch thick.
- Coat frozen slices lightly with ⅓ cup flour. Dip each into beaten egg; roll in ½ cup almonds.
- 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.
- Place on greased cookie sheet.**
- Heat oven to 350°.
- Bake fried potato slices until crisp, about 15 minutes.
- Arrange on haeted 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.