Gastronomixs

Potato croquettes

Potato croquettes

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Ingredients

1.2

kg

potatoes

80

g

pasteurised egg yolk

100

g

butter

60

g

flour

2

 

eggs

80

g

breadcrumbs, e.g. Panko

Preparation method

  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25-30 minutes until tender.
  • Remove the potato skins.
  • Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon.
  • You now have 'pommes a la neige' or riced potatoes.
  • Use a spatula to mix the butter into the still warm riced potatoes. 
  • Next, use the spatula to mix the egg yolk into the mixture.
  • Season with salt and pepper or other flavour enhancers of your choice.
  • Sprinkle flour onto a work surface.
  • Use a piping bag with a smooth nozzle to pipe a long strip onto the floured surface.
  • Cut into the desired lengths and coat with the flour, beaten egg and, finally, the breadcrumbs (Panko was used in this case).
  • Refrigerate until served.
  • Deep-fry at 180ºC for 3-4 minutes until golden brown and drain on kitchen paper.

Serving suggestions

  • As an accompaniment to game stew or other winter dishes.

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