Potato Croquettes

Ingredients

• 1 kg waxy potatoes
• Salt
• 2 egg yolks
• 50 g butter
• 1 tsp sharp mustard
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped chives
• Pepper
• nutmeg
• flour (as needed)
• 4 tbsp flour
• 1 egg
• 80 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Peel, wash, and boil the potatoes in salted water for about 30 minutes. Drain, press through a potato masher into a bowl, and let steam off. Mix in the egg yolks, butter, and mustard. Add Parmesan and chives, then season with salt, pepper, and nutmeg. If the mixture is too soft to shape, fold in a little more flour. Scoop about 1 tbsp portions and roll into small elongated cylinders using floured hands.

2. 2.

   Coat each croquette in flour, dip through beaten egg, then coat with breadcrumbs.

3. 3.

   Fry the shaped and coated croquettes in hot oil for 4-5 minutes until golden brown. Drain on paper towels and serve immediately.