Potato Croquettes

== Ingredients ==
* 750 g floury potatoes, peeled and quartered
* 2 tablespoons cream or melted butter
* 3 eggs
* ¼ teaspoon nutmeg
* plain flour, for coating
* 1½ cups (150 g) dry breadcrumbs, for coating
* oil, for deep-frying
== Directions ==
# Steam or boil the potatoes for 10 – 15 minutes, or until just tender 
# Drain well and return to the pan.
# Stir over medium heat to remove excess moisture, then mash well.
# Stir in the cream or melted butter, one egg, the nutmeg and some salt and freshly ground black pepper.
# Spread the potato onto a plate with a spoon, cover with plastic wrap and refrigerate for at least 30 minutes.
# Divide the potato mixture into 12 evenly sized portions and form each one into a sausage shape about 8 cm long.
# Place the flour and breadcrumbs into two separate shallow dishes.
# Lightly bat the remaining eggs and pour into a shallow bowl.
# Roll the croquettes in the flour and shake off the excess.
# Dip in the beaten egg, then coat evenly in the crumbs, shaking off the excess.
# Place the croquettes in a single layer on a try or plate, cover with plastic wrap and refrigerate for at least 2 hours.
# Fill a deep heavy-based pan a third full of oil and heat to 180°C (350°F) (a cube of bread dropped in the oil will brown in 15 seconds).
# Cook the croquettes in batches for 5 minutes, or until golden.
# Remove carefully with a slotted spoon, drain on paper towels and keep warm while cooking the remaining croquettes.
Category:Australian Vegetarian
Category:Australian Snacks
Category:Potato Recipes
Category:Egg Recipes
Category:Breadcrumb Recipes