Potato-cheese croquette

Mash the still warm cooked potatoes with butter, salt, pepper and nutmeg. Add as much milk to make a very firm mash. Let cool and add the grated cheese.

Roll the mash into croquettes: With 1 large tablespoon potato mash, make oval-round balls and model to croquettes or balls (take care that there are no cracks on the outside).

Coat the croquettes with beaten egg and breadcrumbs. Optional let dry for a few minutes and repeat the coating.

Fry the croquettes in not too hot frying fat golden brown and well hot inside.

Drain on kitchen paper.