1 kg potatoes
2 tblsp butter
2 eggs
1-2 tblsp flour
salt, pepper, ground nutmeg

breading:
2 eggs
100 g almonds
oil to deep-fry

Boil potatoes, peel and pass them through a ricer. Add butter, 2 eggs, flour and salt, pepper and nutmeg and stir until smooth. Form a roll, cutting down slices and form croquettes.

Breading:
To skin almonds, bring water to a boil, drop the almonds in boiling water for about 1-2 minutes, then remove them, pinch the nuts between your fingers and the nuts will slide out of the skin. If not, put them back into the water for a minute. Let them cool before chopping. Dredge the croquettes in flour, dip them in the beaten eggs and then roll in the flaked almonds. Heat oil to about 175° C and lower the croquettes into the pan using a slotted spoon. Fry until golden brown, and set aside to drain on a kitchen paper.