Potato & Almond Croquettes Veg
HT ACC 75mins plus cooling
Serves 4 Hot
Vegetarian Vegetables Nuts Spices Accompaniment Gluten Wheat Dairy free
3 Egg Yolks
Freshly Ground Nutmeg
1 Whole Egg
Oil for deep
1. Peel the
potatoes and cut into chunks. Boil in salted water for 20-25 minutes until soft.
Rinse under cold water. Leave to
get completely cold.
2. In a bowl,
mash the potatoes then add the egg yolks and beat until creamy. Add the salt,
pepper and nutmeg and mix well.
3. In another
bowl, beat the whole egg and put the almonds on a flat plate.
floured hands, shape the potato into small balls approximately 2.5cm/1 inch in
diameter. Dip them into the beaten egg then roll them
in the almonds. Chill for 10 minutes.
heat the oil to 180C, 350F. Deep fry the croquettes a few at a time, for about 3 minutes or until golden brown.
6. Drain on
kitchen paper and serve hot.
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