1 kilo (2 pounds) Potatoes
1 sprig Parsley, chopped
1 tsp Fennel Seed
Vegetable Oil
Salt & Pepper, to taste
3 Eggs
Boil the potatoes in salted water, peel, mash, and then pass through a vegetable mill. Put the potato puree into a bowl, add salt, pepper, parsley and fennel. Mix in the egg yolks, one at a time. Grease the palm of one hand with a little oil and shape the croquettes into little cylinders. Deep fry to golden brown in hot oil. Drain and serve immediately.
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