Fried croquettes
Instructions
Boil the spinach with the water of the last rinse.
Wash the potatoes then boil them placing them initially in plenty of lightly salted cold water.
Hard boil 2 eggs separately, letting them cook for exactly 10 minutes since the beginning of the boil then raffreddatele, Peel and pass through the potato masher by collecting the proceeds in a bowl.
United also in potatoes, which sbuccerete freshly cooked and pass the potato masher.
Pass the spinach and add them to the rest.
Add Finally, parmesan, a pinch of salt, pepper and a rub of nutmeg.
Mix well the mixture until it is smooth then split it into 16 equal pieces, which give a round patties (croquettes).
Shelled egg dish, salt and tenderise using a meat mallet with a fork.
Pass the croquettes first in a little flour, then egg and finally in breadcrumbs.
Fry them in plenty of hot oil and put them to drain on a double sheet of kitchen paper.
When you are finished frying, place the croquettes on a platter and serve with hot tomato sauce.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 150 g of spinach
- 30 g of grated parmesan cheese
- 3 eggs
- White flour
- Breadcrumbs
- 1 rub of nutmeg
- Abundant of olive oil
- 1 pinch of salt
- 1 pinch of pepper
- To accompany:
- Tomato sauce