Method

Make the filling

1. Fill a large saucepan with cold water, add potatoes and season generously with salt. Bring to a boil and boil for 20 to 30min, until the potatoes are fully cooked and fork tender.
2. Peel and mash the potatoes.
3. Add the butter, nutmeg, pepper and salt. Taste and adjust seasoning (be generous with the salt).
4. Separate egg yolks and whites. Mix egg yolks with the mashed potatoes and save whites for later.
5. Put mashed potatoes in a dish, cover with cling film, and place in the fridge.
6. Cool for 30min.

Assemble and fry

1. Prepare breading station. Place flour, eggs and breadcrumbs in 3 separate dishes.
2. Heat vegetable oil in a fryer or saucepan (to 170°C).
3. Make the croquettes: take 2 tbsp of mash and form into a log (see croquette picture). Coat with flour then with egg and finally with breadcrumbs making sure to shake off excess as you along.
4. Fry 2 to 3min per side, until golden. Do not overcrowd fryer / pan, work in batches if needed.
5. Drain, salt and serve!