Almond Croquettes

Pour 300 ml of water, 2 pinches of salt, and lard into a saucepan and bring to a boil. When the water starts boiling, add the flour, immediately reduce the heat to one-third, and stir vigorously to prevent lumps from forming. The dough is ready when it's smooth and doesn't stick to the sides of the pot. Let the finished dough cool down.

Peel the cooked and cooled potatoes and grate them coarsely. Add them to the cooled dough along with 4 eggs, 1 teaspoon of salt, and 80 g of almond flakes, and mix to form the croquette dough.

Add the remaining almonds to the breadcrumbs.