Soften the potatoes in lightly salted water. Drain and mash. Add Parmesan cheese, 3 eggs and nutmeg. Season to taste. gradually work in a tiny bit of flour until a malleable dough forms. Shape into a 2 1/2-cm-diameter roll on a floured board. Cut into 5-cm pieces. Roll each piece in the remaining (beaten) egg at the beginning and then in the bread crumbs. Heat the oil in a deep frying pan. Gently fry the croquettes in the oil until golden brown. Drain on kitchen roll and serve hot.
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