Potato croquettes, beans and black cabbage

Name: Potato croquettes, beans and black cabbage
Yield: 0
Ingredients: 1 whole egg; 1 box CREA TU Borlotti Beans, Diced Potatoes, and Black Cabbage; 100 ml water; 100 g grated Parmigiano Reggiano; 50 g diced scamorza cheese; nutmeg; salt and pepper; extra virgin olive oil; cornmeal for breading the croquettes

Intermediate

Antipasti

Ingredients

1 whole egg
1 box CREA TU Borlotti Beans, Diced Potatoes, and Black Cabbage
100 ml water
100 g grated Parmigiano Reggiano
50 g diced scamorza cheese
nutmeg
salt and pepper
extra virgin olive oil
cornmeal for breading the croquettes

Prodotti utilizzati

Ready to Chef – Borlotti Beans, diced Potatoes and black Cabbage

Method

Pour the CREA TU mix and the water into the pan and cook for 7 minutes, stirring occasionally. Leave to cool. Place half of the mix in a blender and blend.
Mix the egg, the grated Parmigiano, chopped and whole vegetables in a bowl with a pinch of nutmeg, a pinch of salt and one of black pepper. Mix well and use the mixture to make some small balls. If the mixture is too liquid, add a few tablespoons of flour; if it is too thick, add a few tablespoons of water.
Use your hands to make some balls with the mixture. Put a dice of scamorza cheese in the centre, making sure to close it tightly. Gently oil the croquettes, then roll them onto some cornmeal.
Arrange the croquettes on a baking tray lined with baking paper. Bake in a preheated conventional oven at 180°C for 15 to 20 or until golden brown, turning them halfway through the cooking.