Almond Croquettes

Summary

Ingredients

• 500 g potato (s), cooked
• 200 g almond (s), flakes
• 2 tablespoon cornstarch
• nutmeg
• 100 g flour
• salt
• 2 egg (s)
• Fat for deep-frying

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Instructions

1. Boil the potatoes in the skin and peel enough to have 500 g of boiled, peeled, hot potatoes.
2. Separate the eggs, put the potatoes through the press, add two egg yolks, the cornstarch, salt and freshly grated nutmeg. Shape the mixture into a roll on a surface sprinkled with edible flour, press the roll flat, cut into 1 cm wide strips and use them to form small rolls.
3. Beat the egg white very well with a fork - no protein threads should remain, then pull the rolls first through the flour, then through the egg white and finally through the almond flakes.
4. Heat the fat in a deep fryer to 180 degrees and bake the rolls in it until they are golden brown.