Potato and cheese croquettes

Ingredients for 4 servings:

• 2 eggs
• 900 g potato(s), floury, peeled
• Salt and pepper, freshly ground
• 225 g mozzarella or Gouda
• 4 tbsp cream
• 1 tbsp potato flour
• 2 tbsp Parmesan
• 6 tbsp breadcrumbs
• Vegetable oil, for frying
• 1 pinch of nutmeg
• Flour for the hands

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Potato wedges

Boil the potatoes in boiling salted water for about 20 minutes, until tender. Drain, mash into a smooth paste, and let cool for 20-30 minutes. Place the mashed potatoes in a bowl with the cheese and cream and mix well. Add one of the two eggs as a thickener, then nutmeg and salt and pepper to taste. Mix thoroughly again. With floured hands, form the potato mixture into small croquettes (cylindrical shapes). Beat the second egg and coat the croquettes in it. Mix the Parmesan cheese and breadcrumbs on a flat plate, then coat the croquettes in the egg mixture. Chill in the refrigerator for at least 30 minutes. Heat the oil in a deep fryer to 190°C. Fry the croquettes in batches for 3 minutes each, turning occasionally until golden brown. Drain on cooling paper. Serve on a platter or in a bowl. Makes 16 croquettes. They go well with any meat or fish dish. You can also eat them simply with tomato sauce. A mixed green salad goes well with them. In stock: Before Christmas or for a party, I make a batch and simply freeze them in portions in the freezer until I need them.