Ingredients
2
Serve
- Potatoes 300 g
- Shallots 2
- Provolina Zanetti 30 g
- Rosemary 1 teaspoon
- Egg 1
- Instant mashed potatoes 30 g
- Extra virgin oil 2 spoonfuls
- Sunflower oil to taste
- Nutmeg to taste
- Salt to taste
Preparation
Peel the potatoes and steam them in a pot.
Boil the potatoes for around 20 minutes then squash them with a fork.
Put the shallots in a pan, adding oil and ground rosemary together and leave them to brown, then add the potatoes.
Cut your Provolina into small cubes and mix with the other ingredients.
Crack open an egg on everything, add a pinch of salt, a pinch of nutmeg and beat everything thoroughly, mixing with a spoon.
Form croquettes with the dough, lay them on the instant mash potatoes and fry them in the sunflower oil. Serve hot.
