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1
Scrub or wash potatoes and boil in salty water in their skins until fork tender.
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2
Drain water, peel potatoes and press through the potato ricer into a bowl while still hot.
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3
Let cool.
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4
I didn't have a ricer so I started out with a sieve then just grated the boiled potatoes.
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5
Add 1 egg and the butter in flakes to the potatoes as well as the flour, the parsley, the salt and the nutmeg.
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6
In a separate bowl Whisk the egg.
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7
add the breadcrumbs into a second bowl and set aside.
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8
Knead the dough quickly with your hands.
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9
Make golf size balls with your hands then shape into cylindrical form.
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10
Place the croquettes into the whisked egg and coat on all sides, then place them into the breadcrumbs by gently pressing.
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11
Heat oil and deep fry.
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12
Set on paper towels to absorb excess oil.
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13
Serve hope you enjoy
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14
Serve with sauerbraten.
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15
The key to the dish leave the peeling on to boil, you want the potatoes as dry as possible.
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16
So don't wash the potatoes after peeling.
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17
If the mixture is wet and sticky add more flour.
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18
Make sure to press the breadcrumbs into the croquette just a bit to make tight.
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19
They will be crunchy outside fluffy inside.
