Preparation
Step: 1/9

Peel and chop the potatoes. Boil in salted water for 25 minutes.

Step: 2/9

Drain the potatoes and allow the steam to evaporate.

Step: 3/9

Squeeze them through the potato ricer and mix immediately with the butter, 2-3 egg yolks, the flour, salt, pepper and nutmeg.

Step: 4/9

Peel the garlic and crush into a bowl.

Step: 5/9

Wash the coriander, shake dry and finely chop the leaves. Mix into the garlic with the orange zest.

Step: 6/9

Add the mixture to the potatoes and mix everything quickly into a dough the holds together well. If the dough is too wet or too dry, add some egg yolk or flour as needed.

Step: 7/9

Shape the mixture into short thick croquettes.

Step: 8/9

Place the sesame seeds in a deep plate and roll the croquettes in it to coat.

Step: 9/9

Fry the croquettes in a pan with hot clarified butter until golden all over. Drain on kitchen paper and serve with a tomato dip.