These Italian potato croquettes are substantial and flavourful. A hit with everyone, young and old! A great use of leftover mashed potato.
Maria Teresa Rollo
3 people made this
300g dried breadcrumbs
75g grated Parmesan cheese
75g grated Pecorino cheese
2 to 3 tablespoons chopped fresh parsley
salt and pepper to taste
extra virgin olive oil for frying
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:35min › Cook:30min › Ready in:1hr5min
Boil the potatoes till tender. Peel and then mash them.
Using your hands, mix the mashed potatoes with the flour, half of the breadcrumbs, eggs, cheese, chopped parsley and a little bit of pepper and salt.
Heat a generous amount of olive oil in a large saucepan. Make croquettes that are oval and cylindrical, and dredge them in the rest of the breadcrumbs. Cook them a few at a time in the hot oil until golden brown.
Place the croquettes on a plate lined with kitchen roll to drain the excess oil. Serve the croquettes hot.
Peel the hot potatoes by holding them with a fork and then peeling them with a knife.