1½poundsriced potatoescan also use mashed potatoes
1eggslightly beaten, room temperature
1/2cupgrated Pecorino Romano cheeseabout 25 grams
salt and pepper to taste
shallow bowl #1
shallow bowl #2
shallow bowl #3
Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
Divide the mixture into 20 croquettes (please refer to text for details).
Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
Roll each croquette, one by one in the flour, make sure to remove excess flour.
Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
In batches of 5 croquettes, "pan fry" in 1-1½ teaspoon of olive oil (please refer to text for details).
Once all the croquettes have been "pan fried" place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
Steam 3 medium potatoes with 2 cloves of garlic for about 35 minutes.Once peeled, it should yield about 1½ pounds. Rice or mash the potato and the garlic together.1 serving = 1 croquettePlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.