Ingredients
1 kg YELLOW POTATOES
120 grams GRATED CACIOCAVALLO CHEESE
3 EGGS
100 grams BREADCRUMBS
1 sprig PARSLEY
1 clove GARLIC
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
Directions
It will take about 40 minutes to boil the potatoes in salted water until they are soft.
In the meantime, chop the parsley and garlic very finely, leaving out the insides.
When the potatoes are done, drain them, peel them while they’re still hot, and mash them in a bowl with a potato masher or a fork.
Mix in the grated caciocavallo cheese, chopped parsley and garlic, eggs, and a little bit of salt and pepper.
Add the breadcrumbs and work the dough some more until it is soft but firm and not too sticky. Cover with plastic wrap and put in the fridge for at least 30 minutes.
After the dough has had time to rest, take it out of the fridge and shape it into slightly oval patties. Squeeze them with oiled hands.
Heat a lot of oil in a large pan and fry the patties a few at a time until golden brown on both sides. Drain them and put them on paper towels to dry.
Heat a lot of oil in a large pan and fry the patties a few at a time until golden brown on both sides. Drain them and put them on paper towels to dry.
