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Preheat the oven to 350 degrees.
Prepare the Parmentier by adding only 120 ml of hot water.
Add celery, mushrooms, onion to mixture and let cool.
Reduce the rusks to a powder by spraying them in a blender and set aside.
In a bowl, beat the egg, form 6 parmentier balls.
Dip them in the egg mixture and then the rusks.
Arrange the meatballs on a baking sheet lined with parchment paper and bake for about 20 minutes.

Serve with steamed vegetables.