A leftovers recipe in which you can use leftover mashed potatoes instead of boiled and mashed potatoes. The breadcrumbs can also be made from breadsticks or other crumbled-up leftover bread. Instead of mozzarella, you can also use leftover cheese that you might have in the fridge.

One thing, however, will remain unchanged despite the variations in ingredients: the tastiness of these croquettes.

Ingredients for 4 people

• 300 g boiled and mashed potatoes or leftover mashed potatoes
• 100 g diced mozzarella or other cheese
• 70 g breadcrumbs to firm up the dough
• 3 eggs
• 4 tablespoons of milk
• 12 slices of toasted bread
• Salt and pepper to taste
• 1 litre of sunflower oil for frying

Preparation methodology

First, coarsely crumble the toasted bread. This is a great way to use up broken toast or crumbs that are always left in the packaging and are usually thrown away.

By crumbling them coarsely and not completely, you can get more crunch and a really nice final texture.

In a bowl, whisk together the eggs, milk, salt, and pepper.

Mix the mashed potatoes with the breadcrumbs, mozzarella, and salt and pepper to taste.

Place a spoonful of the mixture in the palm of your hand, moistened if possible to prevent the mixture from sticking, place a little mozzarella in the centre and close the palm to create the croquette of the desired shape.

Now all you have to do is press the croquette firmly between your hands to ensure that it is tightly closed and does not break during frying.

Double-breading gives a perfect product and a thicker, crispier crust.

Heat the sunflower oil to 180°C and fry the croquettes, turning them often to allow them to brown evenly.

When they are golden brown, drain them well and place them on a plate with paper towels to dry the outside well.

Serve piping hot.

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