Potato Croquettes with Mozzarella and Anchovies

Ingredients for cooking
  • 1 kg potatoes with powdery flesh
  • 100 gr grated parmesan
  • 2 eggs
  • Salt, black pepper
  • 14-16 small fillets of anchovies preserved in oil
  • 250 gr Trevalli mozzarella Sibilla
  • 3 eggs
  • Breadcrumbs, flour q.s.
  • Frying oil
  • Salad mix

Boil the potatoes in salty water and once ready, peel and mash them with the potato masher.

Put the puree in a bowl, add black pepper, eggs and grated parmesan. Add salt if necessary.

Gently oil your hands and shape the puree to form the croquettes of 50-60 gr each one. Open the croquettes and place in the centre 1 drained fillet of anchovy and a small cube of Trevalli mozzarella Sibilla, and then close the croquette. First, bread the croquettes with flour; second, dip them in the beaten eggs; third, bread them with the breadcrumbs.

Fry the croquettes in abundant hot frying oil. Drain when they are crunchy and with a golden crust. Serve hot with salad mix apart.

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