- 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
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- 500 GRAM POTATOES, peeled
- 1 CUP CREAM
- 100 GRAM FRESH ANCHOVIES
- 1 ONION, sliced
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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.
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Cook the potatoes 15 minutes and slice them. Put
one third of the potatoes slices in a greased oven dish. Put half of
the anchovies and half of the onion on top, repeat the process and end
with the remaining potato slices. Add salt and pepper to taste to the
cream and pour this over the potatoes. Bake 20 minutes at 180 degrees
Celsius.
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