Grilled egg croquettes

Ingredients for 4 servings:

• 500 g potatoes, medium size, approx. 5-6 pieces
• 125 ml milk
• 20 g butter
• 2 egg yolks
• 3 eggs, hard-boiled
• 1 bunch of mixed herbs
• 1 onion(s)
• 1 garlic clove(s)
• Salt
• pepper
• 30 g butter

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

made from delicious potato dough and egg cubes

Boil the jacket potatoes and let them cool. Peel them and press them through a potato ricer or grate them. Bring the milk to a boil, add the butter, and mix with the chopped potatoes. Let them cool. Boil the eggs and, once cooled, finely dice them. Finely grate the onion. Chop the herbs and garlic. Mix the egg yolk, diced eggs, herbs, garlic, and spices into the potato mixture. Chill for at least 60 minutes. Preheat oven to 200°C. Line a baking tray with baking paper. Form the dough into approximately 20 croquettes, each 7-8 cm long. If the potato dough is very sticky, add an additional 2 tablespoons of potato starch. Place on the baking paper. For the crust, briefly heat the butter and spread it over the egg croquettes with a spoon. Grill in the oven for 7-9 minutes, until nicely browned. No need to turn. The egg croquettes can be eaten hot or cold. During the barbecue season, fresh salads and barbecue sauces go well with it.