°200g white breadcrumbs
°Salt or fine salt
Mash the hot potato pulp.
Add the butter then season heavily with salt, pepper and nutmeg.
Clarify the eggs. Put the whites in a dish and the yolks in the mash.
Mix vigorously, then place everything in a piping bag without putting a nozzle. Form long sausages. Film and reserve in the cold.
Add a little oil to the egg whites and whisk briefly.
Cut the sausages into sections. Pass the sections in the flour, in the egg whites, then in the breadcrumbs.
Fry at 170°C max, drain, salt and serve quickly.