Rissoles Savoyardes

Method

Boil the potatoes until tender, then drain and mash whilst still warm with the egg yolks, salt, pepper and nutmeg until smooth. Fold in the diced ham, finely chopped onion and fresh parsley, then cut the Reblochon into small cubes and gently mix through. Divide the mixture into 8 equal portions and shape into cylindrical rissoles approximately 7cm long. Dust each rissole with flour, dip into beaten egg, then coat thoroughly in breadcrumbs, pressing gently so they adhere. Heat the oil to 160°C and fry the rissoles in batches for 4-5 minutes until golden brown on all sides, turning occasionally. Drain on kitchen paper and serve hot, optionally accompanied by a tomato coulis or salad.