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Croquettes of mashed potatoes,
the recycling kitchen

Croquettes of mashed potatoes

It often happens to prepare mashed potatoes in abundance: better than left a little 'to stay without at the table.

And reusing the leftovers the following day is never a problem; often ends in the dough of a focaccia.

But this time, at the request of something special, I opted for nice baked croquettes.

They have not advanced!

Of course, while it is easy to give a list of ingredients, defining the quantity is not possible, since the remaining mash varies from time to time ...

I regulate myself by testing the consistency, which must in any case be very soft and sticky.

To not make it more paste will provide the final breading.

And now, starting as always from the ingredients, let's start cooking!


mashed potatoes advanced

what's there




grated Parmesan cheese



salt and pepper


00 cup flour



chemical yeast

pinch (made with three fingers)


bread crumbs


EVO oil to the pan



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In a large bowl add to the mashed potatoes an egg and then the cheese and the flour, mixing and eventually adding (I start with only the cheese and then add the flour gradually) until the desired consistency is obtained.

Complete with salt and pepper if necessary, and an instant chemical yeast outlet (not the vanilla cake, please!).

If desired, to add a touch of color, add a little chopped parsley.

Leave to stand in a cool place for at least half an hour.

Prepare a bowl or a sheet of kitchen paper and make small piles, more or less the size of a large walnut, of dough on the breadcrumbs.

Once the dough is finished, turn the piles carefully in the breadcrumbs to begin covering them well (they will tend to stick everywhere, at first) and then form balls with your hands.

Place them on a plate covered with parchment paper, crushing them with your hands to flatten them to the desired shape; or arrange them in molds, as in the following picture, just oily.

Before baking in the oven (static) preheated to 180 ° C lightly sprinkle with oil.

Cook for about twenty minutes, turn them over and give a few more minutes to color the bottom.

Serve hot as an appetizer or as a side dish to other dishes.

Bon appetit!


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