Boil potatoes with skin until soft. Drain, peal and puree them, make sure it is quite dry.

Add to the puree the paisley, green onion and butter. Mix well.

Make small ovals (using a little flour might help it from sticking) and deep them in a beaten egg and then in bread crumbs. Repeat the step twice with each oval to avoid cracking or the crocket.

Fry in really hot oil, and dry on paper towel.

Enjoy!