Ham and cheese potato croquettes, by Massimo Mele
- Cook time: 1hour
- Serves: 4
- Difficulty: Easy
Ingredients
- 600g floury potatoes
- 2 eggs separated
- 50g parmesan
- 50g pecorino
- 1 small bunch flat leaf parsley finely chopped
- 100g diced ham
- Salt & pepper
- 200g small cubed mozzarella
- 250g breadcrumbs
- 500ml cooking oil
Method
-
- Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a potato ricer while still hot. When cool transfer it to a large bowl and add the egg yolks, parmesan, mozzarella, pecorino, parsley, ham, salt, pepper and mix to combine.
- Take a tablespoon of mixture and form it into a long fat finger shape.
- Lightly whisk the egg whites in a shallow bowl.
- Roll the croquettes in the flour, the egg whites and then the breadcrumbs. Repeat until all are complete.
- Heat a deep frying pan with oil; make sure the oil is not smoking. Cook the croquettes in batches, do not over crowd the pan.
- Serve as they are, and sprinkle with extra parmesan. They can also be eaten cold.
