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

� teasp Freshly Ground Nutmeg

1 Whole Egg

175g/6 oz Crushed Almonds

Oil for deep frying

 

Instructions

 

 

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.