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

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Ingredients:

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

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Instructions

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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.

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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.

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3. In another bowl, beat the whole egg� and put the almonds on a flat plate.

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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.

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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.

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6. Drain on kitchen paper and serve hot.

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More Vegetable Accompaniment� Recipes� | ��What's in Season� |� Growing Vegetables

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