Cheese Croquettes

Ingredients

• 1 kg potatoes (starchy, boiling type)
• 2 egg yolks
• 100 g grated Parmesan
• 50 g butter
• 2 tbsp sherry
• 1 tsp sharp mustard
• 2 tbsp chopped parsley
• Salt
• Pepper
• ground nutmeg
• 1 beaten egg with a splash of milk
• 6 tbsp flour (for coating)
• 8 tbsp breadcrumbs
• oil (for frying)
• flour (for working)

Instructions

1. 1.

   Peel potatoes and simmer in salted water for about 30 minutes. Drain, press through a potato masher, and let steam off. Mix with egg yolks, butter, salt, and pepper. Stir in Parmesan, nutmeg, sherry, mustard, and parsley. If the mixture is too soft, knead in a little more flour. Shape into croquettes about 10 cm long and 5 cm thick (best with floured hands).

2. 2.

   Coat each croquette in flour, dip in beaten egg, then roll in breadcrumbs. Fry in hot oil for about 4-5 minutes until golden brown. Drain on paper towels and serve.