Potato Croquettes

Ingredients

 * 750g floury potatoes, peeled and quartered
 * 2 tablespoons cream or melted butter
 * 3 eggs
 * ¼ teaspoon nutmeg
 * plain flour, for coating
 * 1½ cups (150g) dry breadcrumbs, for coating
 * oil, for deep-frying

Directions

 * Steam or boil the potatoes for 10-15 minutes, or until just tender
 * Drain well and return to the pan.
 * Stir over medium heat to remove excess moisture, then mash well.
 * Stir in the cream or melted butter, one egg, the nutmeg and some salt and freshly ground black pepper.
 * Spread the potato onto a plate with a spoon, cover with plastic wrap and refrigerate for at least 30 minutes.
 * Divide the potato mixture into 12 evenly sized portions and form each one into a sausage shape about 8 cm long.
 * Place the flour and breadcrumbs into two separate shallow dishes.
 * Lightly bat the remaining eggs and pour into a shallow bowl.
 * Roll the croquettes in the flour and shake off the excess.
 * Dip in the beaten egg, then coat evenly in the crumbs, shaking off the excess. Place the croquettes in a single layer on a try or plate, cover with plastic wrap and refrigerate for at least 2 hours.
 * Fill a deep heavy-based pan a third full of oil and heat to 180°C (350°F) (a cube of bread dropped in the oil will brown in 15 seconds).
 * Cook the croquettes in batches for 5 minutes, or until golden.
 * Remove carefully with a slotted spoon, drain on paper towels and keep warm while cooking the remaining croquettes.