Creamy Potato Croquettes - potatoes

Method

• Boil unpeeled potatoes until the skin is peeling.
• Make sure it can be poked thorough with a skewer .
• (It's much more fluffy and delicious than when it's microwaved)
• Peel the skin off the boiled potatoes with a dry cloth, and mash while they're hot.
• Sprinkle with some salt.
• Chop the onions finely and saute in a frying pan until it changes color.
• Adding some salt works well.
• Add meat to the frying pan in step 3.
• Season with salt and pepper.
• Combine the mixture in step 4 with the mashed potatoes made in step 2.
• Add nutmeg and fresh cream.
• The cream works as a binder, to substitute eggs.
• Adjust taste with salt and pepper while tasting.
• The creaminess depends on how much fresh cream you add.
• If you add too much, it might not hold together.
• Form into patties with sizes of your preference.
• The photo above is rather small, about 5 cm in length.
• Coat with flour, egg and panko, and deep-fry in 180C oil.
• The inside is already cooked, so it's done when golden brown.