Potato croquettes

Name: Potato croquettes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Olive oil, for frying; Salt and freshly ground pepper; About 200 ml single or double cream; 2 egg whites; 1 tbsp finely chopped chives; About 200 ml single or double cream; 4 large egg yolks; 1 tbsp finely chopped parsley; 8 medium-sized potatoes, peeled and chunked; Salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

You’ll need floury and dry-fleshed potatoes for this Victorian recipe. The flavourings given below can be varied: try marjoram with anchovy, lemon zest with coriander, or grated ginger with chilli.

Ingredients

8 medium-sized potatoes, peeled and chunked
4 large egg yolks
1 tbsp finely chopped parsley

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free
Wales

Method

Cook the potatoes in plenty of boiling salted water, drain and toss over the heat till completely dry. Mash thoroughly and pass through a sieve or push through a mouli-legumes till perfectly smooth. Allow to cool a little, then beat in the egg yolks and the herbs, season with salt and pepper and soften the mixture with enough cream to make a runny paste.

When you’re ready to fry, whisk