Potatoes and zucchini rissoles

Updated at: Thu, 17 Aug 2023 12:03:09 GMT

Step 1

Boil the potatoes in salty water for as long as it takes to make them soft enough to be mashed.

Step 2

When the potatoes are ready, let them cool for few minutes, peel and mash them in a large bowl.

Step 3

In the same water you boiled the potatoes, put the zucchini cutted in large pieces for no more that 5 minutes. Let the cool for a minute and mash them so they can release all the water. When the zucchini are well meshed and almost dry, put them in them in the bowl with the other ingredients.

Step 4

Add salt, pepper, nutmeg, grated parmesan in the bowl and mix with a wooden spoon. Add the potato flour and a cuple of spoon of breadcrums too. Mix with the spoon for a couple of minutes or at least until all the ingredients are well mixed together.

Step 5

Add now the eggs and some more breadcrumbs and mix for two minutes. The dough needs to be soft and elastic but at the same time compact. You can add some more breadcrumbs if necessary.

Step 6

Take small portions of the dough, it might be about 25g and shape the croquettes. Once ready, coat them with more breadcrumbs.

Step 7

Warm up some oil in a frying pan and once hot ease down the crocquette and cook for 10 minutes turning them around every 2 minutes. Cook for another couple of minutes if you want them extra crispy.

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