300g potatoes, cooked and mashed2 egg yolks2.5ml each salt and ground pepper30g (30ml) Stork margarine10g (20ml) cornflour50g (80ml) flour, seasoned with salt and pepper (and spice of your choice like red pepper flakes/chillie powder/cajun spice)2 eggs beaten150g cornflakes, crushed30g (25ml) nibbed almonds, lightly toasted250ml oil
1. Mash the potato finely and keep cold.2. Add the egg yolks, salt, pepper, margarine, and cornflour3. Form into small croquette (or ball) shapes and place in the fridge on a wire rack to chill.4. When chilled, dust with flour, dip into beaten egg, and then coat with the cornflakes mixed with almonds.5. Heat the oil and when hot, gently fry the croquettes until golden brown, and then turn to brown on both sides.6. Drain on paper towel and serve immediately.
INFO & TIPS
Mixture can be a bit soft and tricky to work with so chilling potato helps.
Makes a great side dish - unique way to serve potatoes!
Recipe credit : Original stork margarine cook book