* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the potato croquettes. Boil the potatoes in salted water for approximately 30 minutes, until pulpy. Drain and place them in a bowl. Mash them using a fork, leaving some small chunks. Add the milk and mix until it is combined with the mashed potatoes. Wait until the potatoes cool off a bit. Heat the olive oil, add the onion and sauté for 6-7 minutes until soft and golden brown.
- Step 2: Once the potatoes have cooled off, add the onion, the eggs, the parsley, the spearmint, the paprika, the cheese, the pepper and the salt if necessary. Mix very well and wait for 20 minutes for the mixture to set.
- Step 3: Place the corn flakes in the food processor and press the button 3-4 times gradually to coarsely grind them. Shape the potato mixture into small balls and roll them into the ground corn flakes to coat them. Arrange the potato croquettes on a baking pan lined with baking paper and bake in preheated oven at 200°C for approximately 20 minutes, until golden brown.
- Step 4: Remove the potato croquettes from the oven, wait for 10 minutes to cool and serve.
Ingredient List
- 4 large potatoes (peeled and cut into pieces)
- 1 small onion (finely chopped)
- 2 tbsp parsley
- 2 tbsp spearmint
- 2 tsp paprika
- salt
- ground black pepper
- 3 eggs
- 100ml fresh milk
- 150g gruyere cheese
- 2 tbsp extra virgin olive oil
- 300g corn flakes (coarsely chopped)