POTATO CROQUETTES

Preparation Method :

• Boil, steam or microwave potatoes until tender; drain, mash well. Stir in egg yolks and cream; cool.
• Refrigerate 30 minutes.
• Shape ¼ cup of the basic potato mixture into croquette shape, roll in flour, shake away excess flour, dip in eggs, then breadcrumbs.
• Repeat with remaining potato mixture, flour, eggs and breadcrumbs.
• Place on oven tray, cover, refrigerate 30 minutes or until firm.
• Just before serving, deep-fry croquettes in hot oil until golden brown.