Contributed by (Recipe adapted from “Essortment” at www.essortment.com)

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Ingredients

1 lb Sweet potatoes, peeled, diced and boiled
1 tsp Butter, melted
1 tsp fresh Dill, chopped
1 Onion, diced
1 Tbs Cream
1 tsp Salt
1 tsp Black pepper
2 Eggs, beaten
1 Tbs Flour, sifted
1 C Breadcrumbs

Instructions

Preheat grill to hot and put oven rack in top middle of oven. Heat butter. Add onion. Fry
gently until starting to go golden. Add dill and cook until dark green, about 4 minutes. Stir
occasionally. Put potatoes, onion mixture (including butter), cream, salt, black pepper and 1
egg in a bowl. Mash well until smooth and firm in texture. Divide mixture into 24 portions.
Dust hand with flour and make each portion into a ball. Dust each portion with flour and
brush with remaining egg. Dip each one in breadcrumbs and put on a non-stick pan. Grill for
5 minutes each side until golden.

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