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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
Ingredients: 900g/2lb Potatoes 3 Egg Yolks Salt and Pepper ½ teasp Freshly Ground Nutmeg 1 Whole Egg 175g/6 oz Crushed Almonds Oil for deep frying
Instructions
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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