Cheese-Stuffed Potato Croquettes

Ingredients

Croquettes

• 2 large potatoes, boiled
• 2 or more tomatoes, sliced
• 1 cup mozzarella mixed with 4 portions Kiri
• Breadcrumbs
• Eggs beaten with 1 tbsp vinegar, 2 tbsp milk, a pinch of salt and black pepper
• Flour with a pinch of paprika, salt and black pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 25 g butter
• Plenty of oil for frying

Dipping sauce

• 2 large tomatoes
• 2 tbsp ketchup
• A pinch of salt
• A pinch of black pepper
• 1 hot chili with Tabasco (for a spicy version)
• 2 tbsp pickles
• 2 tbsp capers, if available
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp parsley
• 1/4 cup parmesan cheese

Method

1. Mash the potatoes with the salt, black pepper and butter.
2. Divide into discs, fill each with cheese and a slice of tomato and reshape into balls. Coat in flour, then egg, then breadcrumbs, and freeze for at least half an hour before frying.
3. Heat plenty of oil and fry one at a time; they do not need long, just until golden.
4. Sauce: blend the tomatoes and chili with the ketchup and olive oil, season with salt and black pepper, then add the remaining ingredients: pickles, parsley and parmesan. Serve for dipping. You can add fresh thyme or basil.