Flow rate
Second courses
Duration
50 minutes
Difficulty
Medium difficulty
Ingredients
- 200 g of potatoes
- 400 g of stale bread
- Milk to taste
- 500g pre-cooked beetroot
- 180 g of Valcasotto® Occelli
- 2 eggs
- Breadcrumbs to taste
- Seed oil for frying to taste
- Salt to taste
- Pepper to taste
Preparation
Tasty and inviting, croquettes can be prepared in an infinite number of different ways: from the classic ones with potatoes to the most imaginative and unusual ones, like those proposed in this recipe! They are made with beetroot and Valcasotto® Occelli: the cheese is used both for the filling and as an accompaniment, for an even tastier result.
An idea to present the croquettes well: serve them on a bed of salad, accompanied by a beetroot cream soup or a tasty cheese sauce!
Procedure
First, boil the potatoes in salted water: depending on their size, it will take approximately 20-30 minutes (the important thing is to choose potatoes of more or less the same size, so that the cooking time is the same for all of them).
While the potatoes are on the stove, you can prepare the other ingredients. Remove the crust from the stale bread, cut it into cubes and moisten it with a little milk, just enough to soften it.
Then cut the pre-cooked beetroots into cubes and grate 80 g of Valcasotto® Occelli.
Once the potatoes are ready, drain them and peel them, then mash them using a potato masher.
Transfer the mashed potatoes into a blender container, add the beetroot cubes and blend everything well.
Now add the lightly beaten eggs, the grated Valcasotto® Occelli and the softened stale bread. Blend again to obtain a smooth and homogeneous mixture.
Season with salt and pepper to taste and mix well.
Now that the dough is ready, all you have to do is form flat croquettes about the thickness of a hamburger. As you prepare them, roll them in the breadcrumbs placed on a plate, so as to cover them evenly.
Heat some seed oil in a pan and fry the croquettes until golden brown on both sides (about 3 minutes will be enough). Once fried, place each croquette on absorbent paper to absorb the excess oil.
When ready to serve, slice the remaining Valcasotto® Occelli and place a slice on top of each croquette. Preheat the oven to 180°C and place the croquettes (after placing them on a baking tray lined with baking paper) for 2-3 minutes, until the Valcasotto® Occelli has completely melted. Serve immediately!
