Cheese and nettle croquettes


4 potatoes
150 g. of Casél Bellunese cheese
100 g. of nettle tips
Flour, breadcrumbs, egg, salt, pepper, oil.

Boil the potatoes and mash them. Boil the nettles, drain, squeeze and chop them and add them to the potatoes. Cut the cheese into small cubes and add to the mixture; add salt and pepper and bind with an egg. Roll the mixture into little balls, cover the balls in flour, then roll them in a beaten egg with a pinch of salt and then in the breadcrumbs. Fry a small number of croquettes at a time in a large amount of hot oil. Serve hot, on a bed of fresh tomato sauce.

Last Modified: 14/12/2011
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