POTATO CROQUETTES WITH CHEESE AND LEEK


POTATO CROQUETTES WITH CHEESE AND LEEK

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  • Difficulty: 2
  • Cost: 1
  • Preparation: 2
  • Doses: 4

Excellent for a dinner with friends.

INGREDIANTS

  • 600 gr white potatoes
  • 3 egg
  • 60 gr aged fontina cheese
  • 30 gr grated Parmigiano Reggiano
  • tablespoon finely chopped leek
  • bunch parsley
  • 20 gr butter
  • bread crumbs
  • frying oil
  • salt
  • pepper

INSTRUCTIONS

  1. Wash and boil the whole potatoes for 30 minutes in salted water.
  2. Peel them while still hot and mash them in a bowl in which you will add the leek, parsley, flaked butter, Parmesan, 2 eggs, salt and pepper.
  3. Take a spoonful of the mixture and fill with diced fontina; close the croquette by flattening it slightly.
  4. Beat the remaining egg and pass the croquettes first in the egg and then in the breadcrumbs and fry them in hot oil until golden brown.
  5. Drain them and place them on kitchen paper.

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