FOLLOW US
MENU
Ingredients:
| 1/2 | can (115 g) | PUREFOODS LUNCHEON MEAT, chopped |
| 5 | pc (100 g each) | potatoes |
| 1 | tsp | iodized fine salt |
| 1 | tbsp (14 g) | MAGNOLIA GOLD BUTTER UNSALTED, melted |
| 1 | pc | MAGNOLIA BROWN EGG, use egg yolk only |
| 1 | tsp (2.3 g) | nutmeg |
| 1/4 | cup (30 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | bundle (7 g) | chives, chopped |
| extra flour for dusting | ||
| 1/2 | bar (225 g) | MAGNOLIA GOLD BUTTER UNSALTED for pan-frying |
Procedure:
1. Boil potatoes until tender. Peel off skin and mash. Set aside.
2. Add salt, butter, egg yolk, nutmeg and flour. Mix lightly.
3. Add luncheon meat and chives. Mix well.
4. Form mixture into a log and refrigerate for at least 15 minutes.
5. Cut luncheon meat into 1-inch rounds and with the back of a spoon, make light criss-cross indentations on one side of the potato log.
6. Place in a tray for another 15 minutes.
7. Pan-fry in butter. Cook over moderate heat until golden. Serve hot.
Makes 8-10 pieces.
(Yield: 8-10 pc/ 2 pieces per serving.)
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
