Potato Croquettes with caciocavallo cheese

Name: Potato Croquettes with caciocavallo cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30
Ingredients: Potatoes 1.1 lbs; Caciocavallo cheese 3.5 oz; Breadcrumbs 2.8 cups; Grana Padano PDO cheese to grate 2.1 oz; Eggs 2; Parsley to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

306

Calories per serving

Vegetarian

Energy Kcal 306
Carbohydrates g 23
of which sugars g 1.4
Protein g 15
Fats g 17.1
of which saturated fat g 6.52
Fiber g 1.7
Cholesterol mg 93
Sodium mg 605

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Makes: 30 pieces
Cost: Low
Note + the cooking time for the potatoes

PRESENTATION

Soft inside and crunchy outside, meatballs are loved in all their tasty variations: in sauce, baked, meat or vegetarian, there's no limit to creativity! The potato croquettes we propose here are inspired by a typical Sicilian recipe characterized by the addition of caciocavallo to boiled potatoes. If it's true that simplicity always pays off in the kitchen, these golden bites will win you over at the first taste with their texture and the fresh scent of parsley. Easy and quick to prepare thanks to pan cooking, potato croquettes are perfect to serve as an appetizer as an alternative to classic croquettes or pan-fried bread balls, but they will also be great as a vegetarian main course!

Also try stewed meatballs, tasty and wholesome!

INGREDIENTS

306

Calories per serving

Makes about 30-32 croquettes: Potatoes 1.1 lbs (500 g); Caciocavallo cheese 3.5 oz (100 g); Breadcrumbs 2.8 cups (80 g); Grana Padano PDO cheese 2.1 oz (60 g) - to grate; Eggs 2; Parsley to taste; Fine salt to taste; Black pepper to taste

for cooking: Extra virgin olive oil to taste

Preparation

How to prepare Potato Croquettes with caciocavallo cheese

To prepare potato croquettes, first boil the potatoes starting from cold water for about 30-40 minutes from boiling until they are soft, checking with the tines of a fork 1. Meanwhile, grate the caciocavallo with a coarse grater 2. When the potatoes are cooked, peel them and mash them while still hot into a bowl 3.

Add the caciocavallo 4, salt 5, pepper, and eggs 6.

Add the breadcrumbs 7, grated Parmesan 8, and chopped parsley 9.

Mix with a fork until you get a homogeneous mixture 10. Now take small portions of the mixture about 1 oz each and form balls, then lightly flatten them between your palms 11. As they are ready, place the croquettes on a tray 12.

Pour about half an inch of oil into a non-stick pan and put it on the stove. When the oil is hot, add the croquettes and brown them on both sides 13, it will take a few minutes 14. Drain the potato croquettes on absorbent paper and serve them still hot 15!

Storage

It is recommended to consume the potato croquettes immediately. If you want, you can prepare the mixture a few hours in advance and store it in the refrigerator. Freezing is not recommended.