Potetboller (Norwegian Potato Balls)

1 c Boiling water

1 c Dry instant mashed potatoes

8 Canned anchovy fillets,

-finely minced 1 tb Flour

1 tb Chopped parsley

1/2 ts Salt

1/2 ts Dry mustard

1/4 ts Pepper

1/8 ts Mace

1 Egg yolk

1 c Bread crumbs

Oil for deep frying Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown. 4 servings