- Potatoes 4 boiled
- Gruyere 120 gr grated
- Dill 1 tablespoon finely chopped
- Nutmeg 1/2 teaspoon
- Salt - pepper as much as desired
- Bread crumbs grated for breading
- Eggs 3 items only the whites
Peel the potatoes, cut them in half and boil them in a pan with plenty of water until tender. After boiling,puree and let them cool. Grate the Gruyere and add it to the mashed potatoes with the dill,the nutmeg, salt, pepper and half of the egg whites. Knead thoroughly with your hands until all the ingredients combine. Refrigerate for 30 minutes to thicken. Then shape small balls of the same size. In a bowl put the bread crumbs and in another the rest of the egg whites. Dip the croquettes first in the egg and then in the breadcrumbs. Place them in the freezer to freeze and they are ready for baking in the oven at 180 degrees for about 30 minutes (depending on the oven) ,any time you desire.