PREPARATION GUIDE: POTATO CROQUETTES WITH FROZEN ALMS
-500 g potatoes
-25 g of butter
-3 egg yolks beaten
-3 big beaten eggs
-3 c. flour
-120 g of flaked almonds
-vegetable oil for frying
-1 pinch of nutmeg
Wash, peel and cut the potatoes into small pieces. Boil them in a medium saucepan filled with water. Boil, reduce the heat and cook for 10 to 15 minutes over medium heat until the potatoes are tender.
Preheat oven th.5 / 6 (175 ° C).
After cooking, drain the potatoes, place them on a sheet of metal, then put them to dry in the oven, for 10 min. Then reduce them to puree.
Pour the latter into a bowl, add the butter and mix well until a smooth paste.
Add the nutmeg, salt, and pepper. Then cook in a heavy saucepan over medium heat, stirring frequently with a wooden spatula. Remove from heat as soon as the mixture dries. Then add the egg yolks, mix well and allow to cool.
With the puree obtained, form cylinders, balls or pears.
Take 3 soup plates: in the first, put the flour. In the second, beat the eggs and in the third put the almonds.
Then pour the mashed potatoes into the flour, then into the egg and into the almonds. Brown for 2 to 3 minutes, in a boiling cooking oil.
After cooking, drain them by placing them on a paper towel.