A special and easy recipe from the Food Bloggers twins "The Fella Twins" which present us every Sunday their recipes exclusively at Famagusta.News.
Portion: Family
Components
- 1 kg potatoes, peeled and cut into pieces
- 2 egg yolks
- 400 gr. various cheeses, grated
- 4 tbsp. chopped parsley
- 8 slices of turkey, cut into small pieces
- 1 cube of vegetables
- 1 pinch of nutmeg
- Salt
- Pepper
For panning
- 2 beaten eggs and diluted with 1 tbsp. milk or water
- 200 g flour for all uses
- 200 gr. toast ground
- Sunflower oil for frying
Execution method
For the puree
- Put the potatoes in a saucepan and add cold water, salt and vegetable broth.
- Simmer for about 45 minutes, until well softened (they should be very soft).
- Then, strain them, put them in a bowl and melt them either with a fork or with the puree tool.
- Add the cheeses, yolks, parsley, nutmeg, salt and pepper to the bowl and knead very well.
- Cover the mixture with cling film and put it in the fridge for 1-2 hours to tighten.
- After it cools, shape the mixture into croquettes.
For panning
- We get 3 separate bowls.
- Put the flour in one.
- In the second we put the egg mixture.
- Put the toast in the third bowl.
- We pass the croquettes first from the flour, then to the egg and finally to the toast.
- Spread the croquettes on a plate and place them in the fridge for at least 1 hour or in the freezer for 15 minutes.
For frying
- Heat a pan over high heat and pour the sunflower oil to a depth of 3 cm and let it burn.
- Fry the croquettes until well browned and crusty.
- Put them on absorbent paper to drain and serve hot.