Potato croquettes with chipotle mayonnaise

Put the potatoes in cold water over high heat with two or three pinches of rock salt and bring to the boil.

Once boiling, cook 20 minutes; check with a knife that it goes in easily, without overcooking.

Drain, return the potatoes to the pan and let them dry out; water is the enemy throughout.

Pass the potatoes through a food mill back into the dry pan.

Season the mash with a little salt, pepper and grated nutmeg and dry it over low heat for a few minutes until it forms a compact mass.

Gently mix in the butter in little pieces. Do not add cream or milk: the water would make the croquettes fail.

Turn the heat off and gently mix in all the egg yolks.

Return to very low heat for one or two minutes at most, mixing, to bind without cooking the eggs.

Spread the mixture on a tray, or put it straight into a piping bag with no tip, and chill until cold.

Set up the coating: plain flour, the egg whites lightly beaten, then breadcrumbs.

Pipe chunks about two inches long, roll gently in flour, then egg, draining off the excess, then breadcrumbs, shaping them with the other hand.

Chill five or ten minutes until firm before frying.

For the sauce, mix a little bought mayonnaise with a little chipotle and a good grating of lemon zest.

Deep-fry two or three at a time in oil at 170C (said as 'about 338. I think 330 is good') until golden and floating, about four or five minutes.

Set them on a small plate or on paper and serve with the chipotle mayonnaise.