Pate Potato Balls

With all of the buzz about SOPA and a lot of my other blog friends going black for the day in order to unite and show we all have a voice. I really debated about putting up an article today on Cooking Underwriter. However, I heard that Wikapedia would be going back to normal, tonight,  at nine p.m.. Please sign the attached petition letting our government know we want our free speech. 

I have a passion passion for Gluten Free Cooking and Baking and  I thought that it was time to use my voice to help educate people on eating and living a gluten free life.  In addition to I have a fabulous giveaway going on with Alexian Pate which you can enter here.  So here is a great and delicious recipe you can share with your friends and family.

Pate Potato Balls Ingredients
4 Cups Mashed Potatoes
1 Cup Glutino Gluten Free Bread Crumbs
1 Cup Almond Flour
1 Cup All purpose Gluten Free Flour
5 Eggs
1 Package of Pheasant Rosemary Pate
½ cup of olive oil.


Equipment
2 medium size bowls
1 fork
1 Ice cream Scoop
1 chopping block
frying pan
2 Cookie Sheets
Parchment paper or silpat liner

Preheat oven to 350 degrees.

Take Pate and cut in 16 equal pieces.

Mix together, Bread crumbs, Almond flour and All Purpose flour.

Take 5 eggs and whisk together.

Scoop out potato then place pate on.

Next cover with more mashed potatoes.

Roll into 16 balls.

Drop 1 ball in a time in eggs

Cover with bread crumb mixture.

Back in egg mixture.

Lastly in bread crumbs.

Heat up a 1/4 cup oil at a time then place a couple potato balls in at a time and roll around in oil until golden. When oil starts to get brown dump and start again I found I could do 2-3 batches then need to swap out oil.

Place on lined cookie sheet and bake for 25 minutes.

Enjoy serve with Sour cream or just on there own


Sheila Fretz