Almond croquettes

Almond shavings lightly crush by hand and mix with breadcrumbs. Potatoes peel and cut into quarters. Cook potatoes with salt in approx. 20 minutes. Drain, allow to dry dry and crush with a puree rammer. Stir in the butter and season to taste with salt, pepper and nutmeg. Stir in the yolks and allow puree to cool. Divide puree into balls of approx. 40 g, form into croquettes and leave them covered in a refrigerator in approx. 45 minutes.

Oil to 180 ° C. Untie eggs. Take the croquettes through the beaten egg and roll through the almond pancreatte. Croquettes per 4 pieces in approx. 3 minutes fry golden brown and drain on kitchen paper.