Potato and Almond Croquettes

METHOD

1. Simmer the potatoes in 2 litres of water with the course sea salt till tender, drain the potatoes and place onto a baking tray, place into a warmed oven with the door open this will get rid of the steam and dry the potato.

2. Put the potato through a ricer or sieve and put back into the pan they were cooked in over a medium heat.

3. Stir the potatoes for a few minutes to dry out even more.

4. Add the cold butter piece-by-piece stirring vigorously till incorporated.

5. Add the egg yolks and mix thoroughly, season with salt, pepper and a little grated nutmeg.

6. Taking a spoonful at a time roll the potato puree into balls and place onto a tray that will comfortably fit into the fridge. If the potato sticks to your hands lightly dust with flour.

7. Place the potato balls into the fridge for at least ten minutes.

For Potato Coating

1. Place flour into a dish, whisk eggs with a spoonful of oil, combine almonds with the breadcrumbs and place into another dish.

2. Roll each potato ball in the flour shaking off any excess, pass the potato into the egg mix then roll into the breadcrumbs.

3. Heat the oil in a saucepan till 180 degrees and fry the potato balls till crisp and golden brown.

4. Drain onto kitchen paper and serve immediately.

Bite sized potato croquettes that are perfect for sharing.

What you will need