Chestnut Croquettes

For the chestnut croquettes, boil the chestnuts in water for 20 minutes until soft, strain and puree.

Mix milk with onion, butter, breadcrumbs, salt, bay leaf spice, cloves and pepper in a bowl, heat slowly and then add the chestnut puree.

Beat one egg, whisk and stir into the chestnut mixture. Using a piping bag, pipe 3 cm long bars and let them cool. Form croquettes or alternatively walnut-sized balls from the sticks with wet hands.

Whisk the second egg as well and add salt. Dip the croquettes into it, turn them in selmmel crumbs and fry them in hot oil at 180 °C.

Remove the finished croquettes from the oil with a slotted spoon and drain on kitchen roll. Serve the croquettes hot.

Salted chestnut croquettes go very well with an aperitif or as a side dish with a game dish!

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