POTATO CROQUETTES

Potato croquettes are delicious little morsels and the undisputed stars of the buffet table. Their crisp golden coating and soft inside are always popular with adults and children alike!

To make the croquettes, cook the unpeeled potatoes in a large pan with water. They’ll take about 30 minutes. When cooked, allow to cool, and then peel. Use a potato ricer to make a purée while still warm; in a separate bowl, beat the egg yolks with salt and pepper, then add to the potato, flavoured with nutmeg and plenty of grated cheese. Mix using a wooden spoon to obtain a soft, dry mixture. Take portions of the filling and form into cylindrical croquettes with slightly flattened ends. Place the croquettes on a tray lined with greaseproof paper. When all the mixture is used, coat the croquettes: prepare two bowls, one with the beaten egg and the other with breadcrumbs. Coat the croquettes first in the egg and then in the breadcrumbs. Place the croquettes on a tray lined with greaseproof paper. Heat plenty of groundnut oil in a large frying pan to a temperature of 180-190°C, and cook 3 or 4 croquettes at a time to prevent the oil cooling. Turn the croquettes until they are browned all over. Remove from the pan and place on a plate with kitchen paper to absorb the excess oil.

Serve your potato croquettes while they’re still warm!