About this Recipe
It is difficult to give precise doses for these croquettes precisely because, being prepared with leftovers, the quantities can change. The advice
I can give you, therefore, is to taste the mixture and test its consistency.
If you want to prepare the croquettes by hand, grease your palms well so that the mixture does not stick, otherwise you can make quenelles: take
a spoonful of mix and pass it between two spoons, always using the edge of the spoon.
- 150g of stale bread
- 100-150g of left mixed cured meats
- 1 egg
- bread crumbs
- a cup of left roast potatoes (optional)
- extra virgin olive oil
Put the bread to soak in water so that it softens, drain and squeeze it. Pour it into the mixer bowl, add the cured meats and potatoes and blend. Also add the egg and operate the blades again.
Check the consistency of the mixture and incorporate
as much breadcrumbs as necessary to obtain a dough that can be worked with your hands.
Complete with 1 tablespoon of oil and form lots of elongated meatballs, placing them on a plate covered with baking paper.
Bake at 185° for 10-15 minutes until the outer crust is
a little golden: the inside must remain soft.
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