Potato Sesame Croquettes

Ingredients

• 1 kg waxy potatoes
• Salt
• 2 tbsp butter
• 3 egg yolks (from large eggs)
• 1 tbsp flour
• Pepper
• freshly grated nutmeg
• 2 Garlic cloves
• 2 tbsp finely chopped coriander leaves
• 5 tbsp sesame seeds
• butterclarified oil (for frying)

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces. Boil in salted water for about 25 minutes until tender. Drain and let steam off slightly.

2. 2.

   While still warm, press the potatoes through a potato masher and immediately mix with butter, egg yolks, flour, salt, pepper and nutmeg. Peel the garlic, crush it with a garlic press and add to the mixture; fold in coriander leaves. The dough should hold together well. If too wet or dry, adjust by adding more egg yolk or flour.

3. 3.

   Shape short, thumb‑thick croquettes from the dough and roll them in sesame seeds. Fry in batches in hot clarified butter until golden yellow.

4. 4.