For 4 people
For 4 people
Cook the chipolatas in a pan and let them cool them on absorbent paper.
Immerse the peeled potatoes in cold salted water, bring to a boil and cook for 20 minutes. Drain them and reduce them in puree, adding a knob of butter, a pinch of nutmeg, salt and pepper.
Add the beaten egg yolks and then the flour. When the mixture is homogeneous, let cool.
Cut the chipolatas then make cooled puree kibbles by adding a piece of chipolata. Roll the kibble in the breadcrumbs and place in the refrigerator for 1:30.
Heat the oil over strong heat then immerse the kibble. Let fry for 3 minutes. Take the kibble out and place them on absorbent paper. When serving add chopped parsley, salt and pepper.
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