Classic Potato Pillows

By vegar

Ingredients

• 500 g Pontiac potatoes
• 2 eggs separated
• 50 g parmesan
• 50 g pecorino
• 1 small bunch flat leaf parsley finely chopped
• 100 g diced ham
• Salt & pepper
• 200 g cubed mozzarella
• 250 g bread crumbs made from stale bread
• 250 g
• 500 ml peanut oil

Details

Adapted from everydaygourmet.tv

Preparation

Step 1

Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot. When cool transfer it to a large bowl and add the egg yolks, parmesan, mozzerella, pecorino, parsley, ham, salt, pepper and mix to combine

Take a tablespoon of mixture and form it into a long fat finger shape.

Lightly whisk the egg whites in a shallow bowl.

Roll the croquets in the flour, the egg whites and then the breadcrumbs. Repeat till all complete.

Heat a deep frying pan with peanut oil; make sure the oil is not smoking. Cook the croquets in batches, do not over crowd the pan.

Serve as they are, they can also be eaten cold.