Not the usual potato croquettes .... here is for you the crunchy American bread roll to wrap a stringy and tasty filling. Yum!
AuthorToscane DI GustoCategoryAppetizers, First CourseDifficultyIntermediate
Boil the potatoes and left cool. Squash the potatoes with the sausages and add the egg, the Parmesan, a little bit of salt and pepper and some grated nutmeg.
Make small balls in your hand and place a couple of cubes of fontina in them.
Chop the tortillas ina blander and roll the croquettes over these crumbled chips.
Put the balls in the egg you've beaten and then, again, roll the balls in the flour with tortillas.
Let it rest in the refrigerator for about half an hour and then fry the croquettes in plenty of sunflower oil.
Ingredients
Directions
Boil the potatoes and left cool. Squash the potatoes with the sausages and add the egg, the Parmesan, a little bit of salt and pepper and some grated nutmeg.
Make small balls in your hand and place a couple of cubes of fontina in them.
Chop the tortillas ina blander and roll the croquettes over these crumbled chips.
Put the balls in the egg you've beaten and then, again, roll the balls in the flour with tortillas.
Let it rest in the refrigerator for about half an hour and then fry the croquettes in plenty of sunflower oil.