Potato and Cheese Croquettes

Method

1. Boil the potatoes in cold salted water. Once boiling, cook for 25-30 minutes depending on size.
2. Drain the potatoes and let them cool completely until they stop steaming to remove excess moisture.
3. Mash the potatoes with a potato ricer or fork until smooth.
4. To the mashed potatoes add grated nutmeg, one whole egg, a pinch of salt, 100 g finely grated Parmesan, and 80 g coarsely grated Gouda. Mix until well combined.
5. Lightly flour your hands. Take a portion of the mixture and shape it into a small log (croquette).
6. Coat each croquette first in flour, then in beaten egg, and finally in breadcrumbs.
7. Place the breaded croquettes on a tray and freeze for 30 minutes. This step is essential to prevent them from breaking during frying.
8. Heat sunflower oil to 170-180°C. Fry the frozen croquettes for about 4 minutes until golden brown. Drain on paper towels and serve immediately.