Makes 9 croquettes
- 500g desiree potatoes
- 2 eggs, separated
- 50g parmesan
- 50g pecorino
- 1 bunch flat leaf parsley, finely chopped
- 100g diced ham
- 200g cubed mozzarella
- 250g bread crumbs
- 500ml vegetable oil
Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot.
When cool, transfer it to a large bowl and add the egg yolks, parmesan, pecorino, parsley, ham, salt, pepper and mix to combine.
Take a tablespoon of mixture and form it into a long fat finger shape.
Push a cube of mozzarella into the middle and close the mixture over.
Lightly whisk the egg whites in a shallow bowl. Place into the egg then into bread crumbs. Repeat till all complete.
Heat a deep frying pan with vegetable oil; make sure the oil is not smoking. Cook the croquettes in batches, do not overcrowd the pan.
Serve as they are or topped with grated parmesan. They can also be eaten cold.