Ingredients
- 1kg potatoes
- 200g mozzarella Granarolo (Granarolo100g mozzarella is recommended in whey or mozzarella Cucina Granarolo 250g)
- 3 eggs
- 60g Parmigiano Reggiano Granarolo
- Granarolo 20g butter
- 20g flour
- 70g breadcrumbs
- thyme
- oregano
- salt
- For decoration:
- carrots julienne
- lettuce
Preparation
1. Boil whole potatoes in salted water. Peel after cooling and take them through a meat grinder.
2. Over potato puree thus obtained add an egg, butter, Parmigiano Reggiano Granarolo, salt, thyme, oregano. Mix well.
3. After the mixture has cooled mold croquettes about 50g.
4. Cut mozzarella cubes and fill each Granarolo croquet with one cube of mozzarella Granarolo.
5. Beat with a fork the other two eggs.
6. Pass each croquette with flour, then beaten eggs and rolling them in breadcrumbs.
July. Arrange the bread crumbs fishfingers data in a tray and put in oven at 200 degrees for 15-20 minutes.
Mode of serving
Serve potatoes with mozzarella fishfingers with lettuce and julienne carrots.
