Serves 2, Preparation 20 min, Cooking 20-25 min
- 2 medium-sized sweet potatoes
- 50 g grated Parmigiano cheese
- a hunk of Mortadella to dice or already cubed
- salt, pepper and nutmeg, a pinch
- a sprig of parsley, chopped
- 2 eggs
- Breadcrumbs, to taste
- Polenta flour or cornflour, to taste
- Peanut oil or EVOO - Extra Virgin Olive Oil for deep-frying, about 400 ml
Dice the Mortadella hunk.
In a dish put breadcrumbs and polenta flour together and mix them.
Separate the egg yolks from the whites into two separate bowls, beat the yolks to which grated Parmesan cheese, chopped parsley, a pinch of salt and pepper and nutmeg and the Mortadella chunks are added, mix.
Peel the sweet potatoes, cut them into chunks and boil them in salted water until soft, drain and mash them with a fork or potato peeler, dry them and leave to cool down.
Add the mashed potatoes to the bowl with the Mortadella and Parmigiano mixture, mix well and leave to rest for half an hour.
Tip: if the mixture is too mushy, add more grated Parmigiano or breadcrumbs.
Whisk lightly the egg whites.
With lightly oiled hands palms, start shaping the croquettes, dip them in the beaten egg whites, then in the polenta flour/breadcrumbs.
Heat plenty of oil in a saucepan or in a non-stick frying pan, fry the croquettes over a high flame no more than three at a time until well browned, drain on a plate lined with kitchen paper, add a pinch of salt and serve.