A mix of flavours, the sweetness of the potatoes and the savouriness of the diced Mortadella for these crispy outside and soft inside croquettes.
Serves 2, Preparation 20 min, Cooking approx. 20 min
- 2 medium-sized sweet potatoes
- 50 g grated Parmigiano cheese
- a hunk of Mortadella to dice or already diced
- Salt, pepper and nutmeg, a pinch
- a sprig of parsley, chopped
- 2 free-range eggs
- Breadcrumbs, to taste
- Polenta flour or cornflour, to taste
- Peanut Oil or EVOO – Extra Virgin Oilve Oil, for deep-frying, about 400 ml
Dice the hunk of Mortadella to taste.
In a dish put breadcrumbs and polenta flour together, mix.
Separate the egg yolks from the whites into two separate bowls, beat the yolks to which grated Parmigiano cheese, chopped parsley, a pinch of salt and pepper and nutmeg and the Mortadella chunks are added, mix.
Peel the sweet potatoes, cut them into chunks and boil them in salted water until soft, then drain and mash them with a fork or potato peeler, dry it and leave it to cool slightly.
Add the mashed potatoes to the bowl with the Mortadella and Parmesan mixture, mix well and leave to rest for half an hour.
Tip: If the mixture is too mushy, add more grated Parmigiano or breadcrumbs.
Now lightly whisk the egg whites.
With lightly oiled palm hands start shaping the croquettes, dip them in the beaten whites and then in the flour/breadcrumbs.
Heat plenty of oil in a saucepan or non-stick frying pan, fry the croquettes over a high flame no more than three at a time until they’ll get well browned, drain on a plate lined with paper towels, add a pinch of salt and serve.