Mozzarella Potato Croquettes Recipe

800g (1 3/4lb) floury potatoes
3 egg yolks
4 tablespoons grated Parmesan cheese
300g (10 1/2oz) buffalo mozzarella (cut into fingers)
1 egg white, lightly whisked
dried breadcrumbs for coating
olive oil for deep frying
1 tablespoon flat leaf parsley
salt and pepper

1. Boil the potatoes in their skins until soft. Drain and peel whilst still warm. Pass them through a sieve to make a puree.

2. Add Parmesan cheese, egg yolks, parsley, salt and pepper to the puree, mix well to form a ’soft dough’ consistency.

3. Cover the palm of your hand with the potato mixture, put a mozzarella finger in the middle and cover it completely with more potato. Shape it into a cylinder shape, make sure that the mozzarella stays in the centre.

4. Repeat step number 3 until all the mixture and mozzarella is used.

5. Dip each croquette in the egg white, the roll in breadcrumbs.

6. Heat oil, once hot, deep fry each croquette for a few minutes until crisp and golden. Serve warm.