Potato Croquettes

By HeatherS

Ingredients

• 1 1/3 pounds potatoes (600g), peeled
• 1/2 cup freshly grated parmigiano cheese (120ml)
• 1/2 cup finely chopped parsley (120ml)
• 2 eggs
• 1 mozzarella ball, cut into thin strips
• 1 cup breadcrumbs (240ml)
• Salt and pepper
• Extra virgin olive oil for frying

Preparation

Step 1

Boil potatoes until fork tender and let cool for 20 minutes. In a large bowl, mash potatoes. For a creamier texture, use a potato ricer. Add freshly grated parmigiano cheese, chopped parsley, salt and pepper, one egg and mix well until all the ingredients are evenly distributed.

2. Grab a handful of mashed potatoes and create logs that are 1 1/2 inch thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure mozzarella is fully covered. Reshape if necessary.

3. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.

4. Fry in hot extra virgin olive oil until the potato croquettes are crispy and golden brown.

5. Let cool on a paper towel and serve warm