Boil the potatoes, peel when cool enough to handle, and then mash with the butter; add the salt, freshly ground black pepper and nutmeg to taste.
Beat in the eggs and flour, and then stir in the seeds.
Form the mixture into small balls or cork shapes. Roll them in flour, and then fry them in plenty of very hot oil until golden brown. It is best to fry a few at a time, to maintain the oil’s high temperature.
Let the croquettes drain on kitchen paper before you serve them.
© 2000 Frances Bissell. All rights reserved.