Potato croquettes coated with taralli, gluten-free

Preparation

1. STEP 1 OF 13

   Wash, peel and cut the potatoes into small pieces.

2. STEP 2 OF 13

   Place the potatoes in a microwave-safe container, cover with suitable cling film and cook at 700W for 6-7 minutes or until soft.

3. STEP 3 OF 13

   Remove the cling film and mash the potatoes while still hot in a bowl with a potato masher.

4. STEP 4 OF 13

   Turn the oven on to 200°C in static mode.

5. STEP 5 OF 13

   Add salt, pepper and Grana Padano to the mashed potatoes and mix well.

6. STEP 6 OF 13

   Shape the potato mixture into the typical croquette form.

7. STEP 7 OF 13

   In a small bowl, crack the egg and beat it with salt and pepper.

8. STEP 8 OF 13

   Blend the taralli until they have a breadcrumb-like texture.

9. STEP 9 OF 13

   Line a baking tray with baking paper.

10. STEP 10 OF 13

    Dip the croquettes first in the beaten egg and then in the taralli crumbs, then place them on the baking tray.

11. STEP 11 OF 13

    Lightly oil the top of the croquettes.

12. STEP 12 OF 13

    Bake the croquettes for about 15-20 minutes on the middle rack of the oven.

13. STEP 13 OF 13

    Serve the croquettes hot, perfect for aperitifs or dinners with a difference.

Suggestions

• Microwave

• Potato masher

• Blender

• Oven

• Baking paper

General Information

Analysis

Macronutrients (100 gr)