Almond Croquettes

INSTRUCTIONS

• 1
  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.
• 2
  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 sliced almonds, and mix to form the croquette dough.
• 3
  Add the remaining almonds to the breadcrumbs.
• 4
  Shape the dough into croquettes, then coat them first in flour, then in beaten egg, and finally in breadcrumbs with almonds.
• 5
  Heat a generous layer of lard in a saucepan over medium heat and fry the croquettes until golden brown on all sides. Transfer the finished croquettes to kitchen paper to absorb excess fat.