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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes in boiling salted water until tender. Drain. | 2. Put potatoes back in pan and heat over low flame until completely dry, stirring to prevent scorching. | 3. Put potatoes in a food processor with the egg yolks, butter, salt and pepper. Pulse a few times. | 4. Add the nutmeg, sherry, parmesan, mustard and parsley. Pulse until the consistency of very thick mashed potatoes. If the mixture is too wet or runny, put mixture in a large bowl and incorporate a bit of flour, working in with your hands. | 5. Adjust seasoning, then form small cylinders (about 3 x 1 inches). | 6. Roll croquettes in seasoned flour to cover, shaking off excess. | 7. Dip in beaten egg mixture, then roll them in breadcrumbs. Set aside and repeat until all potato mixture is used up. | 8. Deep fry at 375 degrees until golden brown, drain and keep warm until served. | 9. NOTE: these can be prepared in advance thru step #7 and refrigerated in an airtight container. Bring to room temp before frying. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut	-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1/4	cup		342.0	15.714	10.686	28.8
salt				-	-	-	-
pepper				-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
sherry wine	1	teaspoon		-	-	-	-
parmesan cheese	3	ounces	grated	314.6794	34.0194	34.0194	4.2524
mustard	1	pinch		0.0197	0.0034	0.0021	0.0003
flat leaf parsley	2	tablespoons	minced	-	-	-	-
flour			seasoned	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.