Cookies help us deliver our services. By using our services, you agree to our use of cookies.
OK
Icons/play
Icons/close

Scottish Croquettes

SAVE
Kit Delamain

@mrkitskitchen

Icons/time 150 minutes
Icons/battery full Standard
Icons/currency dollar Medium
Save for later

Want to find this recipe on any device? Log in or sign up to save.

Ingredients (6)

Serves 10

5 medium potatoes

1 Suede

100g Butter

2 eggs

1 whole nutmeg

2l oil for frying

Method

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!

Cookbooks from Kit Delamain

23 EXCLUSIVE RECIPES

Deliverwho?

Join the kitchen rebellion

MAKE THIS Icons/arrow right
Mark
© 2021 Feasty Recipes Ltd