Croquettes In Almond Crust

Preparation:

Preparation: Carefully wash the potatoes, boil them in their skins in boiling salted water, drain them, let them cool and peel them. Immediately afterwards, mash them with a potato masher, add salt to the mixture obtained and with the palm of your hands, form balls which you will dip in the melted butter, then in the chopped almonds so that they are completely covered in the grains and finally in the hot oil. Fry them for a few minutes until golden. When cooked, drain and let them rest for a few minutes on absorbent kitchen paper to remove excess oil. Serve immediately hot and crunchy.