Ingredients

• 400 g (about 14 oz) boiled potatoes, peeled and mashed
• 1 egg
• 3 tbsp grated Parmigiano Reggiano
• Salt and black pepper, to taste
• Breadcrumbs, as needed
• Mozzarella, cut into small cubes (for filling)
• (Optional) diced ham or salami for extra flavor
• 1 egg, beaten (for coating)
• Breadcrumbs (for coating)
• Vegetable oil, for frying

Instructions

1. Boil the potatoes until tender, then mash them with a potato masher.
2. Add the egg, Parmigiano Reggiano, salt, pepper, and a small amount of breadcrumbs. Mix until the mixture is smooth and not sticky.
3. Take a portion of the potato mixture, flatten it in your hand, and place a cube of mozzarella (and ham or salami if desired) in the center. Shape into a croquette, sealing well.
4. Dip each croquette first in the beaten egg, then roll in breadcrumbs until fully coated.
5. Heat vegetable oil in a pan and fry the croquettes until golden and crispy on all sides. Drain on paper towels before serving.