Kroketten

Ingredients

• 800 g starchy potatoes
• Salt
• 2 egg yolks
• 2 tbsp freshly grated Parmesan
• 2 tbsp butter
• 1 tbsp flour
• Pepper
• Nutmeg (freshly grated)
• 4 tbsp flour
• 2 Eggs
• 100 g bread flour (or white breadcrumbs)
• 1 tsp dried thyme
• vegetable oil (for the tray)

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 30 minutes. Drain, press through a potato masher, and let steam off. Mix with egg yolks, parmesan, and butter into a firm dough; add a little flour if needed. Season with salt, pepper, and nutmeg.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Divide the potato dough in half or thirds and roll on a floured surface into cylinders (about 3 cm). Cut into 8 cm pieces, dust with flour, whisk eggs and coat the rolls. Mix breadcrumbs with thyme in a shallow dish and dredge the rolls. Place on an oiled baking sheet and bake for about 20 minutes until golden brown.