Almond Croquettes

Peel the potatoes, cut them into pieces and soften them in salted water. Drain the water and steam the potatoes well in the saucepan repeatedly on the stove top, then press them through a potato ricer. Mix the yolks and some of the chopped almond kernels into the potatoes with a wooden spoon. Season with salt and nutmeg. Roll small balls from the potato mixture. Mix the remaining almond kernels into the breadcrumbs.

Turn the almond balls in flour, egg yolk and the bread crumbs to the other side and finish baking in hot fat.

Variations: * Potato croquettes (Pommes croquettes) – Form potato mixture (without almond kernels) into rolls 1, 5 cm ø and 4 cm long.

Bread them Frankfurter style and bake them in a grease bath.

Pear potatoes (Pommes William) – Shape potato mass (without almond kernels) into pears, coat in breadcrumbs, garnish with cloves and spaghetti pieces and deep-fry.

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