•  Preheat the oven at 200°C. Spread a small amount of Jadida on the pan of about 33 x 28 cm (13 x 11 inches). Cook the potatoes in salted boiling water until soft. Drip dry and mash. Transfer in a large bowl. Add the yoke of the egg, Jadida , the nutmeg, the salt and pepper. Mix well and let cool.

•  Put flour on parchment paper. Dispose the mix of potatoes in piping bag and make the 4 cm long (2 inches) croquettes placed on the sheet. The croquettes can also be made with the help of a spoon or hands. Roll the balls in flour. Shake to take off excess flour.

•  Dip in egg white slightly beaten, and then cover with almonds by pressing gently.

•  Place the balls on a co...Suite