8 servings 25 min
1/2 pounds of yellow potatoe “Abuela Emilia”
3 tablespoons of philadelphia cheese
1/2 cup grated Dutch cheese
½ cup grated gruyere cheese
3 egg yolks
1 tablespoon chopped smooth parsley
1 tablespoon finely chopped fresh oregano
A pinch of nutmeg
2 eggs, lightly beaten
1 cup Parmesan cheese
1/2 cup bread crumbs
Salt and cayenne pepper to taste
Preheat the oven to a temperature of 350 °F
In a pot, put the Creole unpeeled potatoes and cover with cold water.
Add two teaspoons of salt and cook over medium heat until soft.
Peel them and pass them by a press purees and pour the philadelphia cheese.
Add the Dutch cheese, gruyère, the egg yolks, herbs, salt, pepper and nutmeg to taste.
Form the mixture cilindric shape.
In a bowl mix the breadcrumbs and Parmesan cheese.
Dip each croquette on the scrambled eggs and then coat with bread crumb mixture.
Bring the cilinders to the freezer for 30 minutes to allow the breading to adhere properly. Put the croquettes in a lightly greased tin and bake 10 to 15 minutes. Serve immediately.