Mix up one or two or more well-beaten eggs, according to the quantity of potato, roll the mixture into balls, flour them, and fry them a nice brown colour, and serve.
POTATO CROQUETTES OR CUTLETS .-- These are very similar to potato balls, only they should be smaller and more delicately flavoured.

The potatoes are boiled and mashed, and, if the croquettes are wished to be very good, one or two hard-boiled yolks of eggs should be mixed with them.

The mixture is slightly flavoured with shallot, savoury herbs or thyme, chopped parsley, and a little nutmeg.

One or two fresh well-beaten-up eggs are now added, the mixture then rolled into small balls no bigger than a walnut.

These are then dipped in well-beaten-up egg, and then bread-crumbed.