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5 medium potatoes
1 whole nutmeg
2l oil for frying
split the suede and place face down on a baking sheet. Pierce it's skin with a sharp knife and do the same for your potatoes.
Leave in the oven at 180°C for 45 minutes or until the inside of the potaotes are soft. remove the potatoes, then place the suede in the oven for another half an hour
Cut the potatoes in half and leave to cool slightly, then get the suede out when its done.
Scrap the potato and suede flesh into a bowl without the skin and mash vigorously. Add the butter and mash that in too.
Seperate the eggs, add the yolk, and reserve the whites for later. Grate in the nutmeg and a good pinch of salt and mix together.
Transfer mix to a piping bag, and pipe it into cylinders an inch in diameter. Place in the freezer for at least an hour.
Flour a board, roll the cylinders onto in, and cut into even lengths
Lightly whisk the egg whites on one plate, pour out some breadcrumbs on another, then bread the croquettes in that order.
You can then refrigerate the croquettes while you wait for the oil to heat to 175°C. Once it's hot enough, fry in small batches for 4-5 minutes until golden, then sprinkle with salt and enjoy!