Summary

Ingredients

• 1 small onion (s)
• 25 g butter
• 500 g potato (s), boiled, mashed
• salt
• 25 g hazelnuts, roasted, chopped
• 2 tablespoon parsley, chopped
• 1 egg (s)
• 2 tablespoon flour
• 75 g breadcrumbs
• Oil for deep-frying
• Pepper, black

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Instructions

1. Peel onions and cut them into fine pieces. Heat the butter in a pan. Stew the onion in it for 5 minutes. Mix the potatoes and onions. Season with salt and pepper. Then mix in the nuts and parsley.
2. Form eight approx 7.5 cm long croquettes from the potato mixture. Line a baking sheet with parchment paper. Place the croquettes on top and cover and chill for about 10 minutes.
3. Whisk the egg. Turn the croquettes in the flour first, then in the beaten egg and finally in the breadcrumbs. Press on the breading with your fingertips.
4. Heat the oil in a pan with a high rim. Fry the potato and nut croquettes in portions for about 5 minutes. Drain well on kitchen paper and serve as hot as possible.
5. Tip: The deep-frying oil is hot enough if a cube of white bread in it turns golden brown and crispy within 30 seconds.
6. These croquettes go particularly well with grilled meat or fish. Serve a colorful salad as an additional side dish.