METHOD
Boil potatoes until tender.
Set aside until quite cold.
Pass cold potatoes through
a grater into a large bowl.
Add half the volume of
the potatoes in plain flou,r and mix well together. Add nutmeg, beaten
egg and melted butter.
Form into small dumpling
shapes with damp hands.
Bring a large pot of
water to the boil. Place a few dumplings into the fast boiling water,
and cook for about 10 minutes. Lift from water with a slotted spoon and
drain. Cook remainder of dumplings a few at a time, until completed.
Serve with a sauce of
tomato and onion, flavoured with a little thyme and oregano, or sauce
of your choice.
Serves: 4
This recipe from www.inmamaskitchen.com
Contributor: Margaret Walker
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