In a pot full of water, cook the potatoes until you can pierce them with a fork.
Peel them and pass them through a potato masher. Place them in a bowl with the diced cooked ham, the egg, salt, breadcrumbs, and pizza mozzarella cut into strips or cubes.
Mix well and form croquettes with your hands. Compact them well.
Pour some egg whites into a small bowl and breadcrumbs onto a plate. Dip the croquettes in the egg whites and then in the breadcrumbs.
Heat plenty of peanut oil in a pan and immerse the croquettes. Cook them for a few minutes until they are golden brown on each side.
Drain them with a slotted spoon and place them on a plate lined with absorbent paper. Serve them hot.
Bowl
Pan
Small pot
Plates
Potato masher
Slotted spoon
Consume the croquettes immediately after preparation to enjoy their stringy texture, otherwise store them in the refrigerator and reheat them in the oven before consuming.
The croquettes can be served with fresh tomato sauce or flavored mayonnaise. They can also be enjoyed as a tasty appetizer. This recipe is gluten-free and can be enriched by adding grated cheese to the mixture.
Italia, Lombardia
| Energy (kcal) | 118.29 |
| Carbohydrates (g) | 14.06 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 4.31 |
| of which Saturates (g) | 2.22 |
| Protein (g) | 6.13 |
| Fiber (g) | 1.23 |
| Sale (g) | 0.09 |
