Ingredients,

makes 12-16 croquettes

• 2 large red potatoes
• 4-5 tablespoons of plain flour
• 1 tablespoon or potato starch (or corn flour)
• 2 eggs (one for potato mix, one for the batter)
• salt, to taste
• 1/4 teaspoon of ground nutmeg
• a little freshly ground black pepper
• 2 spring onions , finely chopped
• 1 handful of flat leaf parsley, roughly chopped
• 1 small handful of chives, finely chopped
• 2 cups of breadcrumbs (home-made or  store-bought panko crumbs)

How to

1. Wash the potatoes, place them in a  pot of cold water, skin on and simmer for 30 minutes or until cooked through.
2. Drain the water, allow for the potatoes to cool for 5 minutes then peel them.
3. Mash the potatoes with a masher or using a potato ricer.
4. Season with salt, pepper and nutmeg, add the egg and the herbs.
5. Add the flour and potato starch (or corn flour) and mix it through to obtain a firm yet pliable dough. Depending on the size of your potatoes you may need less flour or add a little more if the dough is too sticky.
6. Place the crumbs onto a plate.
7. Crack the egg into a bowl and whisk it with a fork.
8. Using wet hands, shape the dough into little sausages the size of your thumb (or bigger if you so prefer), dip them into the egg and the coat them with the crumbs. Set aside onto a plate and refrigerate for 10 minutes.
9. Heat up the oil in a large, heavy-based frying pan. Test the oil by dropping in a cube of bread. If it sizzles at the sides and turns golden in 15 seconds, the oil is ready to go.
10. Drop in the croquettes, 4 0r 5 at a time and deep fry on both sides for 2-3 minutes or until golden.
11. Drain on kitchen paper, sprinkle with salt flakes and eat while still hot.

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