Potato croquettes with Almond coating

Potato croquettes with almond coating

Cooking time: 3 minutes

Preparation time: 20 minutes

Serves approx: 8 people

4 large peeled potatoes 

45g unsalted butter

2 egg yolks (open one now and the other if you need it)

1 pinch of nutmeg

oil for deep frying ( i used olive oil australian good quality)

also for coating you will need:

100g plain flour in one bowl

2 eggs lightly beaten in their own bowl

100g almond meal and 50g of almond slithered incorporated in a bowl

Using a potato microwave dish such as a pyrex with a lid, peel the potatoes and make some incisions into the potatoes for cooking in the microwave.  Add a little water so it doesn't dry out too much. Cook as per microwave instructions for peeled potatoes. 

  Mash up the potatoes and add the butter, one of the egg yolks, nutmeg and a little salt and pepper to taste. Only add the second egg yolk if the consistency is still dry otherwise only one needs to be used.

In a frypan setup approx 1 cm of olive oil on low heat for preparation.

Take a handful of potato and roll into a ball then flatten down into a log shape.  Roll this into the flour, then the egg briskly and then into the almond mixture.   Place into frypan oil.  Repeat until you have a few sizzling in the oil. Cook til just lightly brown or how you prefer.

I am not a vegetarian so i served mine with frenched lamb cutlets and other vegetables.

Delightful!!! ...... mmmmmmm