Crocchette di Patate e Formaggio con Rucola (Potato and Cheese Croquettes with Rocket Salad)
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Ingredients
- 600 g floury potatoes, peeled and chopped
- 100 g mozzarella, grated
- 40 g parmesan, grated
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 80 g rocket
- 1 tbsp lemon juice
- 500 ml vegetable oil for frying
Method
- 1
Boil the potatoes for 15 minutes until tender, then drain and mash well. Cool for 10 minutes.
- 2
Mix the mashed potato with the mozzarella, parmesan and half the beaten egg, season and chill for 15 minutes.
- 3
Shape into 12 small logs, then dip in the remaining beaten egg and roll in the breadcrumbs.
- 4
Heat the vegetable oil in a deep pan to 180C and fry the croquettes in batches for 3-4 minutes until deep golden and crisp.
- 5
Toss the rocket with the lemon juice and a drizzle of oil.
- 6
Drain the croquettes on paper towel and serve with the rocket salad.
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