Potato Rissoles - cooking recipe

Ingredients

1 lb russet potato, peeled
2 tablespoons unsalted butter
2 tablespoons 1% low-fat milk
salt (optional)
1/2 teaspoon white pepper
1 ounce cooked ham, very finely chopped
parsley, finely chopped (fresh, about a handful before chopping)
2 scallions, very finely chopped
1/2 cup flour (or more as needed)
1 -2 tablespoon olive oil (or more as needed)

Preparation

Boil the potatoes until tender; then mash them with the butter, and milk.
Allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
Shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
Heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
When cooked, drain on paper towels; serve hot with your favorite seasoned white sauce or gravy.
Prep and cooktimes noted above the ingredient list are approximate.