Broccoli-potato croquettes with feta cheese

Broccoli never tasted better!

Recipe adapted from Giallo Zafferano
time: time to cook and cool potatoes and broccoli  + 20 min preparation+ 20 min frying
makes 20 pieces

ingredients

• 600 g (1 1/3 lb) potatoes, cooked whole in their skin w/o salt; pealed and cooled for 30 min
• 350 g (3/4 lb) broccoli flowers, cooked in salted water for 5-6 minutes and dipped in cold water
• 1 egg
• 50 g (2 oz) hard yellow cheese (Gouda, f.ex.), grated
• 2 Tablespoons bread crumbs
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 100 g feta cheese (3.5 oz), diced

for breading

• 2 eggs, lightly whisked
• about 1/2 cup flour
• about 1/2 cup bread crumbs

1/2 l (2 cups) oil for frying (I used canola)

instructions

1. Prepare three small bowls (flour, eggs, bread crumbs) for breading. 
2. Pass potatoes and broccoli through a potato press and into a big medium bowl . Add 1 egg, cheese, bread crumbs, salt and pepper. Mix all with a fork till combined. 
3. Take a small hand-full of the mix, put a piece of feta cheese in the middle. Close it in, form a ball. Roll it in flour, dip in the eggs and then in bread crumbs. 
4. Heat oil in a medium skillet on medium/high. Fry 5 croquettes at the time, about 2 minutes on each side. Take them out on a paper towel to drip the excess oil.

notes

• delicious; the outside thin crust, you can almost peel it off; the middle (potatoes/broccoli) is delicate and soft; the hart (feta cheese) is creamy and salty;
• there is no bad-broccoli taste; broccoli stayed bright-green;
• the original recipe said to mash potatoes and broccoli with a fork;
• add more bread crumbs if the dough is too loose; and vice versa;
• it's not recommended to fry to many pieces at once; oil will cool too much;
• feta cheese was my idea; the original recipe used a cherry tomato;
• great for a party, can be prepared a day ahead; good warm or cold.