Easy to prepare, baked and simply good: are the potato croquettes and red cabbage, a recipe in perfect harmony with the winter season. In just a few ingredients for a soft kibble inside, with a melted cheese heart, and crunchy on the outside thanks to breading made with cornmeal. On my YouTube channel also find the VIDEO RECIPE step by step, where I explain what it takes to make the perfect potato croquettes and the many virtues of cabbage. The croquettes with potatoes and cabbage are gluten, tasty and read. Perfect for making food, as important and healthy vegetables like kale, I am a great second plate if they are accompanied with a fresh salad. But even a wildcard for buffets or catering.
in the special RECIPES OF MEATBALLS you will find nuggets and meatballs, fish, cheese, vegetables and perfect for every taste rice. Never miss the CROCCHETTE POTATO WITH HAM AND MORTADELLA and the MEATBALLS OF COTTAGE CHEESE WITH TOMATO.
My tips for perfect potato croquettes
To get the perfect croquette, you have to choose from mashed potatoes, and then floury potatoes that would release much starch. You can cook them to steam or boil them. To keep intact as much as possible all the nutritional properties of the cabbage, I jump in a pan with extra virgin olive oil and covered, so that tired in his own vegetation water. Then you only need grated cheese (for me a mixture of PDO and Parmigiano Reggiano PDO Sardinian pecorino) and a semi-hard cheeses that cube, in baking, become stringy. I used a cheese, but you can use the smoked cheese, a sweet cheese or provolone. I do not recommend the mozzarella, which tends to lose water.
The breaded in cornmeal medium grain size makes these croquettes croccantissime: if you can not find it, you can use rice flour to keep the recipe gluten free. Or a regular flour 00. Is’ important to grease the croquettes with oil before impanarle.
CROCCHETTE POTATOES AND BLACK CABBAGE, COOKED ROASTPrint This
- 600 grams of floury potatoes
- 200 grams of kale (net weight)
- 1 whole egg
- 60 grams of shredded PDO Parmigiano Reggiano
- 60 grams of grated pecorino Dop
- mozzarella cheese, provolone cheese or semi-hard chunks, to taste
- nutmeg, to taste
- salt and pepper, to taste
- extra virgin olive oil, to taste
- cornmeal to coat the croquettes, to taste
First, look carefully VIDEO RECIPE with all the steps on my YouTube channel. Then boil the potatoes in salted water and, when they hold, Peel them. Mash the potatoes with the potato masher and let cool.
While the potatoes are cooking, clean the cabbage as you see in VIDEO, then cut into small pieces with a knife. Sauté the cabbage with a clove of garlic in extra virgin olive oil. Add salt and cook covered over low heat until the cabbage is tender not. If you bake the cabbage in sweet and indoor fire, you will not need to add water and cabbage will remain tasty maintaining almost unchanged the nutritional properties.
When the cabbage is ready, further chop and add it to mashed potatoes. Combine the mixture well parmesan, pecorino, whole egg, nutmeg and black pepper and knead. Add a little’ of salt, always sampling the dough.
Cut the cheese into cubes rather large. With slightly moistened hands to form into balls and place in the center a cube of cheese, making sure to close them carefully. as you see in VIDEO RECIPE.
Grease the meatballs on all sides with a pastry brush, Then impanarle in cornflour. Arrange the potato croquettes and cabbage on a baking sheet lined with parchment paper. Preheat oven to 180 degrees and bake static meatballs for 15-20 minutes or until golden, turning them halfway through cooking. Serve the croquettes of potato and cabbage hot or warm and enjoy your meal!