Title: Potato croquettes (kartoffel kloesse)
 Categories: Penndutch, Vegetables
      Yield: 1 Servings
 
      9 ea Med Potato
      1 c  Flour
    1/2 ts Nutmeg
    1/2 lb Butter
      1 ts Onion, chopped
      3 ea Egg, well beaten
    2/3 c  Bread crumbs
      1 ts Salt
    1/2 c  Bread crumbs
 
  Boil the potatoes in their jackets until soft, remove the skins and
  put potatoes through a ricer. Spread on a towel for a few minutes to
  remove moisture, then put them in a bowl and add the salt. Add the
  eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
  mixture into dry balls (if mixture is too moist, add more bread
  crumbs). Drop the balls into boiling salted water. When balls come to
  the surface, allow them to boil for 3 minutes. Remove one from liquid
  and cut open; if center is dry, they are sufficiently cooked. Remove
  balls from liquid and pour over them a dressing made as follows:
  Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion
  and cook for several minutes.