CROCCHETTE DI PATATE-POTATO CROQUETTES
4 cups left-over mashed potatoes
1/4-1/2 cup grated parmesano-reggiano cheese
black pepper to taste
1/2-1 cup fine dried Italian bread crumbs
1 egg slightly beaten
- Combine potatoes, parmesano-reggiano cheese, egg, salt and pepper. Mix until well combined. Shape croquettes into nine patties and coat each with egg and then into the crumbs. Place each onto a piece of waxed paper until ready to fry. Brown on all
sides in hot oil.
IDEA: ALMONDS-Shape croquettes into balls, roll in flour, then in egg and finally in slivered almonds, coarsely chopped then fry.
SPINACH-Add 1/2 cup chopped cooked spinach to potatoes.
(If you perfer not to fry these, you can bake in an oven omitting the bread crumbs. Place your mixture into a medium, greased (or use cooking spray) casserole dish and bake at 350°F oven until golden brown.)