Potetboller (Norwegian Potato Balls)

Ingredients

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

Directions

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.