2lb/900g potatoes
2 egg yolks
4 tbsp/50g/2oz butter
salt and freshly ground black pepper
pinch nutmeg dash sherry
½ cup/l00g/4oz grated Parmesan cheese
pinch mustard
2 tbsp/30ml chopped parsley
seasoned flour
eggwash (egg beaten with a little milk)
breadcrumbs
Serves 6-8
1-Wash and peel the potatoes, and cut to an even size. Cook in salted water until soft; then drain.
2-Put a lid on the pan of the potatoes and place over a low heat to dry out, stirring occasionally to
prevent burning.
3-Place the potatoes in a food processor with the yolks, butter and seasoning.
4-Mix in the nutmeg, sherry, Parmesan cheese, mustard and parsley. The potatoes should be like
a very firm mash. Over mixing will make them gluey, in which case some flour will have to be
worked in by hand.
5-Check that the mix is seasoned well and mould into cylinder shapes (5x2in/ 13x5cm). Roll in
seasoned flour; dip in eggwash and coat with breadcrumbs.
6-Deep-fry in hot fat, 365F/185C. When golden, drain well and serve.
NOTE
If you want to keep the croquettes for cooking later, or the next day, place them carefully on a
tray, cover with plastic film and refrigerate.
2 egg yolks
4 tbsp/50g/2oz butter
salt and freshly ground black pepper
pinch nutmeg dash sherry
½ cup/l00g/4oz grated Parmesan cheese
pinch mustard
2 tbsp/30ml chopped parsley
seasoned flour
eggwash (egg beaten with a little milk)
breadcrumbs
Serves 6-8
1-Wash and peel the potatoes, and cut to an even size. Cook in salted water until soft; then drain.
2-Put a lid on the pan of the potatoes and place over a low heat to dry out, stirring occasionally to
prevent burning.
3-Place the potatoes in a food processor with the yolks, butter and seasoning.
4-Mix in the nutmeg, sherry, Parmesan cheese, mustard and parsley. The potatoes should be like
a very firm mash. Over mixing will make them gluey, in which case some flour will have to be
worked in by hand.
5-Check that the mix is seasoned well and mould into cylinder shapes (5x2in/ 13x5cm). Roll in
seasoned flour; dip in eggwash and coat with breadcrumbs.
6-Deep-fry in hot fat, 365F/185C. When golden, drain well and serve.
NOTE
If you want to keep the croquettes for cooking later, or the next day, place them carefully on a
tray, cover with plastic film and refrigerate.
