Almond Potatoes recipe by Buckingham’s restaurant Derby

Almond Potatoes recipe by Nick Buckingham

When you are serving a simple main course such as grilled fish or seared steak it is nice to add a potato accompaniment that contributes a touch of complexity and finesse. Almond potatoes go well with both meat and fish and can be prepared in advance, leaving just the final stage of frying to do when ready to serve.

Amount
8 Portions

Ingredients
675g / 1 ½ lb Cooked Mashed Potatoes (hot)
3 Egg Yolks
3 Egg Whites
110g / 4 oz Finely Chopped Almonds
110g / 4oz Fresh White Breadcrumbs
Salt and Pepper
Flour

Method
While the potatoes are hot, season them with salt and pepper to taste, then stir in the egg yolks and mix well.
Shape the potato mix into quenelles (oval shapes) with two large spoons, place on a tray, dust with flour and allow to cool.
When the potato quenelles are firm to the touch (about 1 hour) dip each one in beaten egg white, then roll it in the mixture of almonds and breadcrumbs. Set aside until ready to cook.

To Serve
Deep fry the potato quenelles in hot clean oil, being careful not to let them colour too much. They should be a light golden brown.
Drain on kitchen paper and season lightly.

Points to Watch
Make sure potatoes are very hot, mashed and dry. This is important when making these potatoes. The heat will cook the egg yolk and make the potato firm to handle when cold.

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