750g floury potatoes, peeled and quartered 2 tablespoons cream or melted butter
3 eggs
¼ teaspoon nutmeg
plain flour, for coating
1½ cups (150g) dry breadcrumbs, for coating
oil, for deep-frying
Prep time: 45 minutes + 2½ hours for chilling
Total cooking time: 30 minutes
Makes 12
Steam or boil the potatoes for 10-15 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily, it is ready). Drain well and return to the pan. Stir over medium heat to remove excess moisture, then mash well.
Stir in the cream or melted butter, one egg, the nutmeg and some salt and freshly ground black pepper. Spread the potato onto a plate with a wooden spoon, cover with plastic wrap and refrigerate for at least 30 minutes.
Divide the potato mixture into 12 evenly sized portions and form each one into a sausage shape about 8 cm long. Place the flour and breadcrumbs into two separate shallow dishes. Lightly bat the remaining eggs and pour into a shallow bowl.
Roll the croquettes in the flour and shake off the excess. Dip in the beaten egg, then coat evenly in the crumbs, shaking off the excess. Place the croquettes in a single layer on a try or plate, cover with plastic wrap and refrigerate for at least 2 hours.
Fill a deep heavy-based pan a third full of oil and heat to 180°C (350°F) (a cube of bread dropped in the oil will brown in 15 seconds). Cook the croquettes in batches for 5 minutes, or until golden. Remove carefully with a slotted spoon, drain on paper towels and keep warm while cooking the remaining croquettes.
Note: These croquettes are not suitable for freezing.
