Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended.
Stir in cheese, salt, and Ac'cent. Shape as desired. Dip into crumbs, them milk, and again into crumbs.
Fry in shallow hot fat until golden brown on all sides.
Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ...... Anne London, director, Homemakers Research Institute Publisher ... Homemakers Research Institute, Evanston IL, (c) 1960
Posted by Jim Speerbrecher Jan.'94
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