Ingredients
Method
- Peel the potatoes and boil them in salted water until completely tender.
- Drain well and mash or press the potatoes until smooth. Allow them to cool slightly.
- Finely chop the onion and sauté it in the butter until soft and lightly golden.
- Add the cooked onion to the potatoes.
- Mix in the grated cheese, egg, flour, finely chopped parsley, salt, and black pepper.
- Stir until you have a uniform potato mixture that holds its shape.
- With slightly damp hands, form the mixture into small oval or cylindrical croquettes.
- Heat a thin layer of cooking fat or oil in a frying pan over medium heat.
- Fry the croquettes until golden brown on all sides, turning carefully as necessary.
- Serve hot.
Notes
The original recipe says to serve the croquettes with tomato or cream sauce, or alongside roasted or marinated chicken.
Let the cooked potatoes steam-dry well before mashing. Excess moisture can make the croquettes difficult to shape.
If the mixture feels very soft, chill it briefly before forming the croquettes rather than adding lots of extra flour.
The original recipe does not appear to use breadcrumbs, so I would keep these as traditional unbreaded croquettes.