Potato Croquettes

INGREDIENTS

200g red potatoes

2 Egg Yolks

100g Parmesan cheese

150g breadcrumbs

Nutmeg, salt and pepper to taste

A dash of milk

METHOD  

Preheat the oven to 200C with the Air Fry tray inside.

Wash the potatoes without peeling them, then cook them in boiling salted water for 15-20 minutes.

Once cooked, leave them to cool slightly before removing the skins, then mash or rice using a potato ricer. Shape in 35g cylindrical portions.

Beat the egg yolks in a bowl along with salt, pepper, nutmeg, a dash of milk and grated cheese.

Dust the potato portions in flour, then dip in the egg mixture, and finally in the breadcrumbs.

Lightly drizzle with oil and place in the freezer for 30 minutes.

Position on the air fry tray and cook for 20 minutes or until golden.

Recipe by Smeg chef Matt Kneipp