Potato Dishes
Berny Potatoes
Potato croquettes made rich with egg yolks and chopped truffle, moulded into small apricot-shaped balls, coated in egg and sliced almonds and deep fried.
- Serves 10
- Deep-fried
- Contains truffle
- French
Method
Plain boil the potatoes, drain, dry off and pass through a sieve into a basin.
Add the margarine, season, and mix together.
Return the mixture to the saucepan, add the egg yolks and mix well on the side of the stove until the mixture leaves the bottom of the pan clean.
Allow to cool, then add the finely chopped truffle.
Mould into small balls approximately 25 g (1 oz) in weight.
Pass through flour, egg wash and almonds. Shape like an apricot.
Fry in deep hot oil to a golden brown.
Drain and serve on a papered dish; garnish with fried parsley.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.
- Truffle is the costly part. A 30 g jar of preserved black summer truffle is the usual way to buy it in the UK; the card calls for 50 g.
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Baking
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 6).