Sage Croquettes Wrapped in Bacon
For the croquettes, peel the potatoes and cut into pieces. Cook until soft in boiling water (about 25 minutes). Let the water evaporate and mash while still hot. Mix the potatoes immediately with egg yolk and season with salt and nutmeg. Add some flour if necessary.
Form 3 cm thick rolls (approximately 1 1/4 inch) with the potato mixture and cut into about 5 cm long croquettes (approximately 2 inches).
Pour in and heat as much fat (oil or butter) into a pan as is needed for the croquettes to "float".
For the breading, whisk the egg whites and pour into a bowl. Pour the breadcrumbs onto a plate.
Dip the croquettes in egg whites and breadcrumbs and cook in the hot fat until golden. Drain and transfer to paper towels. Place the croquettes with a sage leaf on slices of ham. Roll them up and secure with a toothpick.
Fry briefly in a hot pan with 2 tablespoons of oil. Remove and drain.