1 lb (500g) floury potatoes
2 oz (50g) butter
6-7 oz (180-200g) flaked or slivered almonds
2 shallots, finely chopped
juice of 1 lemon
light olive oil
3 tbsp finely grated Parmesan cheese
salt and pepper
roast veal, foil-baked trout or Radish and Cress Salad in
Steam the potatoes, spear and peel them while still boiling hot and put through the potato ricer twice (or push through a fine sieve) while still hot. Transfer to a heavy-bottomed saucepan and keep stirring over a moderate heat as you add the butter, a small piece at a time. Continue stirring until the mixture is firm and quite dry, leaving the sides of the pan clean, take off the heat and gradually beat in 1 egg yolk and the cheese. Season with salt, freshly ground white pepper and a pinch of nutmeg. Allow to cool completely.
Spread the almonds out in a shallow dish or plate: beat the 2 remaining whole eggs in a deep dish with a pinch of salt.
Shape the potato mixture between your palms into balls the size of walnuts, dip in the beaten egg, drain briefly over the dish and coat evenly with the almonds, pressing down gently so that they adhere. Place on kitchen paper on top of a chopping board or work surface.
Heat plenty of oil in a deep-fryer and lower a few of the croquettes into the oil in the frying basket. Fry for about 3 minutes or until the almond covering is golden brown. Keep hot, uncovered, on kitchen paper while you fry the remaining batches. Serve without delay.