Fontina potato croquettes
Instructions
Boil the potatoes in their skins for 40 minutes in salted water.
When cooked Peel, pass through the dropping the past masher into a bowl.
Incorporated in a whole egg and one egg yolk, grated cheese.
Stir, add salt and pepper.
Make croquettes by inserting into each a stick of fontina cheese and a ham.
In a Holster beat the remaining egg with a pinch of salt, roll the croquettes, briefly put them in bread crumbs and fry them in plenty of boiling oil.
When they are golden, retire with perforated blade, dry them on kitchen paper and place them in the pyramid on the serving dish.
Decorate with basil leaves.
Serve hot immediately.
Ingredients and dosing for 4 persons
- 800 g of powdery potato
- 100 g of fontina cheese
- 50 g of grated cheese
- 60 g of ham (slices from 60 g)
- 3 eggs
- Olive oil
- Some leaves of basil
- Breadcrumbs
- Salt
- Pepper