Scrub the potatoes clean under running cold water and steam until very tender; spear with a carving fork and peel while still boiling hot. Put them through a potato ricer twice (or push through a fine sieve) and place in a large mixing bowl. Work in 1 whole egg and 1 yolk (reserve the white from this second egg). Mix in the onion, cheese, parsley and a generous pinch each of salt, pepper and grated nutmeg.

Break off pieces of the dough mixture and shape between your palms to the size of a small egg; press gently to flatten slightly.

Lightly beat 2 egg whites (you will have 1 yolk left over, which you can reserve for use in another recipe); spread out about 4 oz (120 g) breadcrumbs in a large plate. Dip the fricadelles in the egg whites to moisten all over and then coat thoroughly with the breadcrumbs. Arrange on a plate or chopping board, cover with cling film and chill in the refrigerator for at least 1 hour.

When it is time to cook the fricadelles, heat plenty of oil in a deep-fryer to 350°F (180°C) mark 4 and fry them 2 or 3 at a time until crisp and golden brown.

Place in a single layer on kitchen paper, uncovered, to keep hot in the oven while you finish frying the rest.

Serve without delay on a heated oval platter, garnished with sprigs of parsley and lemon wedges, accompanied by a beetroot salad dressed with oil, wine vinegar, salt, freshly ground pepper and sprinkled with finely chopped parsley.