Potato Croquettes or Cutlets

Ingredients

• 1 lb Potatoes (About 4 medium potatoes)
• 3 large Eggs (2 hard-boiled, 1 for breading)
• 1 small Shallot (Finely minced)
• 1 tsp Savory herbs (Dried or fresh, finely chopped)
• 1 tsp Thyme (Dried or fresh, finely chopped)
• 2 tbsp Parsley (Fresh, finely chopped)
• 1 pinch Nutmeg (Freshly grated)
• 1 cup Bread crumbs (Plain or seasoned)
• 1 cup Oil (For frying)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Pepper (To taste)
• 4 small Parsley stalks (Optional, for cutlet garnish)

Instructions

1. 1Place the potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
2. 2Peel the potatoes while still warm and mash them thoroughly. Ensure there are no lumps.
3. 3Boil 2 eggs until hard-boiled (about 10 minutes). Peel and separate the yolks. Mash the yolks finely.
4. 4In a bowl, combine the mashed potatoes, mashed egg yolks, minced shallot, savory herbs, thyme, chopped parsley, nutmeg, salt, and pepper. Mix well.
5. 5Add one fresh, well-beaten egg to the potato mixture and mix thoroughly. Shape the mixture into small balls (croquettes) or flattened oval shapes (cutlets).
6. 6Dip each ball or cutlet in the remaining beaten egg, then coat thoroughly with bread crumbs. Heat oil in a frying pan over medium heat. Fry the croquettes or cutlets until golden brown on all sides, about 3-4 minutes per side.
7. 7If making cutlets, stick a small piece of green parsley stalk in one end to represent the bone. Serve hot.