FOR THE FILLING
4 medium russet potatoes, peeled and cubed
2 egg yolks
1 cup parmesan cheese, grated
2 tablespoons all-purpose flour
3 tablespoons chives, finely chopped
1 pinch salt
1 pinch black pepper
1 pinch nutmeg
FOR THE BREADING
3 tablespoons vegetable oil
3/4 cup all-purpose flour
2 eggs, beaten
3/4 cup breadcrumbs
1. Boil the potato cubes in salted water for 15 minutes.
Drain and mash finely in a large
bowl using a potato masher or ricer. Cool completely.
Mix in the egg yolk, cheese, flour
and chives. Season with salt, pepper and nutmeg. Shape the
potato filling into the size of
golf balls and set aside.
2. Preheat the Airfryer to 390°F. Mix the oil
and breadcrumbs and stir until the mixture
becomes loose and crumbly. Place each
potato ball into the flour, then
the eggs and then the breadcrumbs and roll into a cylinder
shape. Press coating to croquettes to ensure it adheres. Place the croquettes into the cooking basket, cooking for 7-8 minutes or until golden
brown.
ACTIVE:
30 MIN
TOTAL: 45 MIN
SERVES: 4