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Potato & Almond Croquettes   Veg   HT  ACC   75mins plus cooling

Serves 4    Hot   Vegetarian  Vegetables  Nuts  Spices    Accompaniment     Gluten  Wheat  Dairy   free  



900g/2lb Potatoes

3 Egg Yolks

Salt and Pepper

teasp Freshly Ground Nutmeg

1 Whole Egg

175g/6 oz Crushed Almonds

Oil for deep frying




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.


4. With 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.


5. Meanwhile, 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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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