Easy
4 per.
75 min
Ingredients
- 150 g Grana Padano Riserva
- 3 eggs
- breadcrumbs
- nutmeg
- extra virgin olive oil
- salt & pepper
Preparation
Boil the potatoes with the skins on in plenty of salted water, then peel them when cooked.
Mash the potatoes with a masher, add salt and pepper, a pinch of nutmeg, 2 egg yolks and the grated Grana Padano Riserva, then stir until the mixture is smooth and compact.
Using a spoon, shape into croquettes, dip in a bowl with 1 beaten egg and then in the breadcrumbs.
Arrange the croquettes on a baking sheet lined with parchment paper, drizzle with a little olive oil and bake in a preheated oven at 200 °C for 10-15 minutes, until golden.
Serve the croquettes while they’re still hot with a pinch of salt.
BLUEBERRY MOJITO
Ingredients
200 g blueberries,
500 ml tonic water,
brown sugar,
fresh mint,
1 lime,
ice.
Preparation
Pour 2 teaspoons of brown sugar in each glass, add the juice of 1/2 lime, a few mint leaves and a few blueberries, gently mash the ingredients and add the ice.
Pour in the tonic water and serve immediately garnished with blueberries, slices of lime and mint leaves.