Potato croquettes

Jansson's temptation

• 500 GRAM POTATOES, peeled and quartered
• 1 ONION, chopped
• 1/2 CUP MILK
• 50 GRAM BUTTER
• 50 GRAM CHEESE, grated
• 1/2 TSP NUTMEG, grated
• 2 EGGS, split
• 50 GRAM FLOUR
• 50 GRAM BREAD CRUMBS

• 500 GRAM POTATOES, peeled
• 1 CUP CREAM
• 100 GRAM FRESH ANCHOVIES
• 1 ONION, sliced

Cook the potatoes 20 minutes and puree them. Add the milk, butter, cheese, egg yolks, nutmeg, onion and pepper and salt to taste and stir well. Put this mixture in the fridge for 2 hours. Form 12 croquette shapes. Take out three plates, put bread crumbs in one, flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.