Stuffed potato croquettes

1 When they are still warm, mash the potatoes that have been previously boiled and peeled, 2 add the eggs, pepper and grated cheese to the potatoes (I used pecorino romano and parmesan) 3 and then work the dough well with your hands until it becomes homogeneous.

4 At this point, cut the mozzarella into strips 5 and the anchovies into small pieces, 6 then take a handful of mashed potatoes, give it an oval shape, mash it to a thickness of about 2 cm and create a groove in the center with your finger to make room stuffed.

7 Insert the mozzarella and anchovies into the groove 8 and lightly close your hand by closing the edges over the filling, also helping with the other hand. Try to give the croquette a cylindrical shape, if by chance a crack forms you can safely close it by shaping the dough. 9 When you have made all the croquettes you need to bread them, passing each one first in the flour, then in the egg white and finally in the breadcrumbs.

10 Immerse the potato croquettes in hot oil (about 175 ° C), do not immerse them all together so as not to drop the oil temperature too much. 11 When the croquettes are golden brown, drain and place them on a plate with absorbent paper. 12 At this point, if you want, you can add a little salt and you absolutely must eat them still hot with their stringy filling.