Potato croquettes with aioli

Name: potato croquettes with aioli
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g potatoes steady; 50 g butter; 5 Eggs; 4 tablespoons flour; 8 tablespoons bread crumbs; olive oil to fry; 1 bag lamb's lettuce; 140 g Aioli see tip

A tasty Spanish recipe. The vegetarian starter contains the following ingredients: potatoes (firm cooking), butter, eggs, flour, breadcrumbs, olive oil (for frying), lamb's lettuce and aioli (see tip).

Ingredients

Directions

Clean the potatoes and cook them in little water with salt in 20 minutes.
Peel the peel of the potatoes and puree them with the butter.
Split 2 eggs (the protein is not used).
Stir in the egg yolks and 1 whole egg into the warm mash.
Season the puree with salt and pepper and spread it out in a low, deep dish.
Let the puree cool down and put it in the refrigerator for at least 1 hour to stiffen.
Put the flour and the breadcrumbs each separately in a deep plate.
Beat the remaining 2 eggs with a dash of water or milk in a third deep plate.
Roll with the moist hands of the puree small balls the size of a walnut.
Roll the balls successively through the flour, egg and breadcrumbs.
For a nice thick layer of bread, take them again through the egg and the breadcrumbs.
Heat the olive oil and deep-fry the potato croquettes in 2-3 minutes until golden brown and crispy.
Divide the lamb's lettuce over 4 plates, put the potato croquettes on top and put a dish with aioli to dip, see tip..