Potato croquettes with a soft heart of mozzarella and ham. A crunchy, stretchy side dish, perfect for an informal lunch or dinner.
In a pot full of water, cook the potatoes until you can pierce them with a fork.
Peel them and pass them through a potato masher. Pour them into a bowl with the diced cooked ham, the egg, the salt, the breadcrumbs and the pizza mozzarella cut into strips or cubes.
Mix well and shape the croquettes with your hands. Compact them well.
Pour some egg whites into a small bowl and the breadcrumbs onto a plate. Coat the croquettes first in the egg whites and then in the breadcrumbs.
Heat plenty of peanut seed oil in a pan and immerse the croquettes. Cook them for a few minutes, browning them well on all sides.
Drain them with a slotted spoon and place them on a plate lined with paper towels. Serve them hot.
Bowl
Pan
Small saucepan
Plates
Potato masher
Slotted spoon
Eat the croquettes as soon as they are prepared to appreciate their stretchy texture; otherwise store them in the refrigerator and reheat them in the oven before eating.
The croquettes can be served with a fresh tomato sauce or flavored mayonnaise. They can also be enjoyed as a tasty appetizer. This recipe is gluten-free and can be enriched by adding grated cheese to the mixture.
Italia, Lombardia
| Energy (kcal) | 128.85 |
| Carbohydrates (g) | 12.78 |
| of which sugars (g) | 0.62 |
| Fat (g) | 5.23 |
| of which saturates (g) | 2.69 |
| Protein (g) | 7.87 |
| Fibre (g) | 1 |
| Salt (g) | 0.24 |
