Potato Croquettes with Cheese

Ingredients

• 800 g waxy potatoes
• Salt
• 2 egg yolks
• 2 tbsp freshly grated Parmesan
• 2 tbsp butter
• 1 tbsp flour
• Pepper
• Nutmeg (freshly grated)
• 120 g mozzarella
• 1 tbsp fresh chopped basil
• 4 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Peel the potatoes and cook in salted water for about 30 minutes. Drain, press through a potato masher, and let steam off. Mix with egg yolks, Parmesan, and butter into a firm dough; add more flour if needed. Season with salt, pepper, and nutmeg. Drain mozzarella well and dice small. Combine with basil. Shape the potato mixture into about 20 balls, flatten, fill with basil‑mozzarella, and reshape into elongated balls. Coat each in flour, dip in beaten eggs, then coat in breadcrumbs.

2. 2.

   Fry portions in hot oil for 4–5 minutes until golden brown.

3. 3.

   Drain on kitchen paper and serve with tomato salsa if desired.