Potato Croquettes

For 4-6 people you need

1 – 1 1/2 lb. old potatoes
1 -2 oz. margarine or butter
seasoning
little milk

For the coating

1 tablespoon flour
seasoning
1 egg
1 1/2-2 oz. crisp breadcrumbs

For frying

Shallow frying: 2-3 oz. fat or 3 tablespoons oil
Deep frying: 1 1/4 – 1 1/2 lb. fat or 1 1/4 – 1 1/2 pints oil

1. Peel potatoes, put into boiling salted water,cook steadily until soft- but not broken and ‘watery’ then strain.
2. Mash, add margarine, seasoning and a little milk
   the mixture should be soft enough to form into finger shapes or rounds.
   Finger shapes are more suitable for shallow frying.
3. Coat in seasoned flour, then in beaten egg and crumbs.
4. Heat fat in a frying pan or saucepan.
5. Heat until cube of bread goes golden brown within 1 minute if using fat,
   or 1/2 minute if using oil – if fat is too hot croquettes will break badly.
6. Put croquettes into hot fat or oil –
   if using a frying basket put this into the fat first,
   then put the croquettes into the fat gently.
7. Fry for a few minutes until crisp and golden brown, in shallow fat they will need turning.
8. Lift out and drain on crumpled tissue or absorbent paper.