Preparation

• 1
  Peel and wash the potatoes before cutting them into thick even slices.
• 2
  Place the uncooked potatoes into a pot of salted water until all the potatoes turn soft. Then drain the water out of the pot.
• 3
  Put a lid on the pan of the potatoes and place over a low heat to dry out. Stir from time to time to prevent burning.
• 4
  Thereafter, in a food processor place the butter, potatoes, yolks and seasoning.
• 5
  Blend in the parmesan cheese, mustard, parsley, nutmeg and sherry.
• 6
  The potatoes should be a firm mash. If the mix is over mixed it may become gluey add some flour and work in by hand.
• 7
  Once the mix is well seasoned, mould mix into cylinder shapes – 5x2inches or 13x5cm.
• 8
  Then roll in seasoned flour, dip in eggwash and coat with breadcrumbs.
• 9
  Deep fry in hot oil at 180 degrees C or 365 degrees F.
• 10
  When golden brown, drain the croquettes and serve.