Potato Croquettes with a Cheese Centre

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Boiled potato mashed with parsley, shaped around a piece of cheese, breaded and fried. The cheese melts inside while the outside crisps. Forty-five minutes, six servings.

Prep Time15

Cook Time30

Total Time45

Course: Snack

Cuisine: Colombian

Keyword: potato croquettes

Servings:

Calories: 189kcal

Author: Angela Giraldo

Ingredients

1 pound papa capira potatoes or any floury potato
100 gr mozzarella or farmer's cheese in small pieces, for the centre
Breadcrumbs
1 egg beaten with a pinch of salt
1 tablespoon parsley finely chopped
Salt and pepper to taste
Frying oil

Instructions

Wash the potatoes and boil them for 15 minutes, or until a knife goes in without resistance.
Lift them out of the water, peel them while they are still warm and mash them with a fork. Add the salt, the pepper and the parsley and mix well.
Take a little of the mixture with a spoon and shape it in your hand into a croquette. Make a hollow in the middle, push in a small piece of cheese and close the potato over it, sealing it completely.
Roll each croquette through the beaten egg and then the breadcrumbs, and fry them in hot oil, turning to brown both sides. Lift them out and drain them on kitchen paper.
Serve hot, alongside meat and a salad.

Notes

Seal the cheese in completely. Any crack and it finds its way out into the oil, which leaves you with a hollow croquette and a pan to clean. Papa capira is a Colombian variety that cooks up dry and floury, which is what you want here: a waxy potato holds too much water and the mixture will not shape. Russet or Yukon Gold behave the same way. Let the mash cool a little before shaping, and if it feels too wet to hold together, breadcrumbs worked into the mixture will take up the difference. This is also what to do with mashed potato left over from another meal, which is where the recipe comes from.

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