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Scottish Croquettes

Kit Delamain


Icons/time 150 minutes
Icons/battery full Standard
Icons/currency dollar Medium
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Ingredients (6)

Serves 10

5 medium potatoes

1 Suede

100g Butter

2 eggs

1 whole nutmeg

2l oil for frying


Step 1

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.

Step 2

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

Step 3

Cut the potatoes in half and leave to cool slightly, then get the suede out when its done.

Step 4

Scrap the potato and suede flesh into a bowl without the skin and mash vigorously. Add the butter and mash that in too.

Step 5

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.

Step 6

Transfer mix to a piping bag, and pipe it into cylinders an inch in diameter. Place in the freezer for at least an hour.

Step 7

Flour a board, roll the cylinders onto in, and cut into even lengths

Step 8

Lightly whisk the egg whites on one plate, pour out some breadcrumbs on another, then bread the croquettes in that order.

Step 9

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!

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