Potato croquettes
Ingredients
For
4
personnes
- 800 g of floury potatoes
- 2.5 tablespoons of olive oil from Nîmes PDO
- 3 tablespoons of flour
- 1 pinch of nutmeg
- ½ teaspoon of ras al hanout
- Chopped parsley
- Salt and pepper
- 1 to 2 eggs
- 80 g breadcrumbs (or bread, toasted and then blended into fine breadcrumbs)
Tip
For these potato croquettes, we recommend using Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, pineapple, yellow and red plums, raw artichoke and apples.
Instructions
- Wash and peel your potatoes. Steam them until they are very tender.
- Drain them, then mash them using a potato masher or a fork.
- Put the purée in a saucepan and let it dry out over a very low heat (the purée should become quite firm and no longer runny).
- Stir in the Nîmes olive oil (PDO), salt, pepper, nutmeg and flour, and leave to cool completely before starting to make the croquettes.
- Prepare two plates: one containing the beaten eggs for the omelette, the other containing the breadcrumbs.
- Once the purée has cooled completely, shape the croquettes into small sausage-shaped rolls by rolling them on the work surface.
- Dip them first in the beaten eggs and then in the breadcrumbs.
- Dip the sausages in the beaten eggs, then in the breadcrumbs.
- Heat the Nîmes olive oil (PDO) in a frying pan and brown the croquettes (you can also brown them in the oven). Drain on kitchen paper.
- Serve the potato croquettes piping hot, with a salad and a chicken fillet, for example.
Tip
For these potato croquettes, we recommend using Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, pineapple, yellow and red plums, raw artichoke and apples.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
You might also be interested in
Savoury crumble with butternut squash and potimarron