Potato Croquettes

Serves: 6

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Total Time: 55

Prep Time: 30

Cook Time: 25

• Around 1kg (2lb 3½oz) Desirée potatoes
• 150 gram(s) white breadcrumbs
• 50 gram(s) butter, softened, plus extra to grease
• 100 gram(s) (3½oz) freshly grated Parmesan
• 2 tablespoon(s) freshly chopped flat-leafed parsley
• A little freshly grated nutmeg
• 2 medium eggs, beaten
• A little olive oil to drizzle

Method

1. Scrub the potatoes and put in a pan of cold, salted water. Bring up to the boil and cook until tender. Drain well, cool for 5min then peel away the skins. Use a potato ricer or masher to mash the potato.
2. Preheat the oven to 230°C (210°C fan oven) mark 8, then toast the breadcrumbs. Spread them out on a baking sheet and bake for 15min or until golden. Tip on to a plate.
3. While the potato is still warm, add the butter, Parmesan and parsley. Season well with nutmeg, salt and freshly ground black pepper, then mix together well.
4. Put beaten eggs in a shallow bowl. Take about 2tbsp of the potato mixture and use your hands to shape into a small sausage.
5. Roll the croquette first in the egg and then in the breadcrumbs to coat. Put in a greased roasting tin. Repeat to use up the mixture - you'll need two roasting tins. Cover with clingfilm and chill for 30min.
6. Uncover, drizzle with a little oil and cook for 25min or until golden. Serve with pepperonata (sweet red pepper stew) and a green salad.
7. COOK'S TIP Using a potato ricer gives a lovely fluffy texture - make sure the potatoes are still hot when you begin to mash them.

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