NUT AND POTATO CROQUETTES
- 2 cups hot riced potatoes
- ¼ cup cream or milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- few grains cayenne
- yolk of 1 egg
- ⅓ cup chopped pecan nut meats
- ½ teaspoon Dr. Price's Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll in bread crumbs. Dip in egg which has been mixed with a little cold water. Roll in bread crumbs again and fry in deep hot fat until brown. Drain on unglazed paper and serve.