|Shelled shrimps||10 Ounce (300 Gram)|
|Butter||1 1⁄4 Ounce (30 Gram)|
|Milk||7 Fluid Ounce (200 Milliliter)|
|Nutmeg||1 Pinch, grated|
|Breadcrumbs||1 1⁄4 Ounce (30 Gram)|
|Flour||1 1⁄4 Ounce (30 Gram)|
|Oil||1 Liter (1 3/4 Pint For Deep Frying)|
1. Peel the potatoes and cut into large pieces. Cook for 15 to 20 minutes in salted water. Drain and pass through the fine mesh of a vegetable mill. Add the butter, milk, nutmeg, 1 egg and the shrimps to the puree. Season and mix well. If the puree is too liquid, let it dry out over a fierce heat for a few seconds. Leave to stand for 15 minutes.
2. Place the flour in a dish, the breadcrumbs in another, and 1 egg, lightly beaten, in a third. Form the puree into small balls and dip each one in the flour, then in the egg and lastly in the breadcrumbs.
3. Heat the oil. Place the croquettes in a chip basket and plunge into the hot oil for 5 minutes. Drain on absorbent paper and serve with the lemon wedges.