Potato croquettes

Serves 4
Prep Time 20 mins
Cooking 30 mins
Level medium


  • 1kg Potatoes
  • 200g, grated Hanini Pekorin Mature
  • 1 handful, finely chopped Parsley
  • optional Nutmeg
  • All-Purpose Flour
  • Sunflower oil
  • Sea Salt
Boil the potatoes in ample salted water, then drain, peel and mash. Add the salt, pepper, grated Ħanini Pekorin cheese, a little finely chopped parsley and if desired some ground nutmeg. Let cool, mix well and form into croquettes (balls or rolls). Lightly coat in flour and deep fry in hot (but not boiling) sunflower oil. Remove with a slotted spoon and place on absorbent paper. Add a pinch of salt and serve hot.

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