Blueberry Mojito and Grana Padano Riserva Croquettes

Printable version
Blueberry Mojito and Grana Padano Riserva Croquettes
Share facebook share twitter share pinterest share

Details

. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour and 15 minutes
Lactose free Lactose free

Ingredients

1 kg potatoes
150 g Grana Padano Riserva
3 eggs
breadcrumbs
nutmeg
extra virgin olive oil
salt & pepper

Preparation

Boil the potatoes with the skins on in plenty of salted water, then peel them when cooked.
Mash the potatoes with a masher, add salt and pepper, a pinch of nutmeg, 2 egg yolks and the grated Grana Padano Riserva, then stir until the mixture is smooth and compact.
Using a spoon, shape into croquettes, dip in a bowl with 1 beaten egg and then in the breadcrumbs.
Arrange the croquettes on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C for 10-15 minutes, until golden.
Serve the croquettes while they’re still hot with a pinch of salt.

BLUEBERRY MOJITO

200 g blueberries
500 ml tonic water
brown sugar
fresh mint
1 lime
ice

Pour 2 teaspoons of brown sugar in each glass, add the juice of 1/2 lime, a few mint leaves and a few blueberries, gently mash the ingredients and add the ice.
Pour in the tonic water and serve immediately garnished with blueberries, slices of lime and mint leaves.
Share facebook share twitter share pinterest share
Siglacom - Internet Partner