Plunge peeled potato into salted boiling water and boil until ready. Drain the water, dry and mash while hot.

Add diced ham, 1/3 flour and egg yolks to the potato puree, mix the mass well and shape balls or cylinders.

Beat egg whites.

Roll the potato balls in flour, dip in beaten egg white and bread in crushed crackers. To prepare crushed rusks, dry baton without crusts and grind it in kitchen processor.

Deep fry the balls at 170C until crisp appears. For deep frying take 3-4 times much fat than product.

Take off the ready fritters with a skimmer, let fat drain and put in portion plates. Garnish with parsley leaves. Serve tomato sauce separately.