Delicious potato croquettes with broccoli, breadcrumbs and cheese
Ingredients
- 400 g potato, peeled in pieces
- 150 g broccoli, in florets
- Salt, to taste
- 1 egg yolk
- 50 g cheese
- 100 g breadcrumbs
- Black pepper, to taste
- 2 eggs
- 20 g flour
- 4-5 tbsp oil
Utensils
- pot
- sieve
- potato masher
- pan
- kitchen tongs
- breadcrumbs
Instructions
- Boil the potatoes in lightly salted water for about 14-16 minutes until soft.
- Drain the potatoes, process into a puree and leave to cool.
- Boil the broccoli florets until soft for about 5-7 minutes.
- Pour off, drain well and pat dry with paper towels.
- Let the broccoli cool and shred.
- Stir together the mashed potatoes, broccoli, egg yolk, and finely grated cheese.
- Salt and pepper to taste.
- Add 2-3 tablespoons of breadcrumbs and mix well.
- Off Shape the vegetable mixture into approx. 20-24 balls.
- Place in the freezer for 10 minutes.
- In a small bowl, whisk the eggs with a little salt.
- Put the flour in a breading bowl and the breadcrumbs in the other bowl.
- Vegetable balls First coat in the flour, then in the eggs and finally in the breadcrumbs.
- Heat the oil in a frying pan.
- Fry the croquettes over a medium heat until golden brown.
- Serve hot with meat dishes or vegetables.
