NUMBER OF SERVINGS

• Number of servings: 4 (unless you want to eat more: then 2…. )

COOKING ACCESSORIES

• Wok (or a deep-fryer)
• Potato masher

INGREDIENTS

• 300 grams creamy/starchy potatoes
• 1 egg
• 25 grams butter
• 50 grams soft goat cheese
• 100 grams panko (or bread crumbs or flour)
• 50 grams slivered almonds
• 1 splash of milk
• sunflower oil for deep-frying
• salt and pepper

METHOD OF PREPARATION

• Peel or scrub the potatoes, rinse them off and cut into pieces about the same size.
• Boil in water with salt until done, about 15 to 20 minutes.
• Drain the potatoes well and allow the steam to escape over low heat. This will make the potatoes a bit drier.
• Mash the potatoes with a masher and stir in the goat cheese with a good pinch of salt and pepper.
• Beat the egg and add a small amount to the potato mixture with the butter and 1 handful of panko or bread crumbs.
• Mix well. Set the rest of the egg aside.
• Sprinkle some panko on your worktop and divide the mixture into two parts.
• Roll them out into two sausages and then cut these into smaller sausages, about 6 cm long. Make a total of 8 sausages.
• Place these on a board or plate and allow to stiffen for 15 minutes in the freezer.
• Meanwhile, beat the remaining egg with a splash of milk.
• Set out three bowls with panko, egg and the slivered almonds.
• Remove the croquettes from the freezer, time to coat them! Roll them one by one through the panko, then through the egg and then the slivered almonds. Give all of the croquettes a coat of panko and almond in this way.
• Heat a good layer of oil in a wok, about two centimetres.
• Wait until the oil is hot enough for deep-frying; if you dip a piece of bread in the oil, it should come out brown.
• Deep-fry the potato croquettes in two portions until golden brown, about four minutes.
• Allow to drain on paper towels and… enjoy!