Crunchy on the outside, tender in the center, topped with grated Gruyère cheese.
Ingredients
- Russet potatoes
- Comté cheese, grated
- Butter
- Egg yolk
- Breadcrumbs
- All-purpose flour
- Frying oil (for frying)
- Nutmeg
Instructions
- Boil the potatoes in water, mash with butter, Comté cheese, nutmeg, salt, and pepper. Chill.
- Shape into sausages, coat with flour -> egg -> breadcrumbs. Fry for 3 to 4 minutes until golden brown.
- Drain on paper towels and serve hot.
