Potato croquettes with leeks

To prepare potato croquettes according to this recipe, in addition to potatoes and leeks, you will need eggs, cheese and parsley. Croquettes from potatoes with leeks are fried, according to tradition, deep-fried.

Ingredients

• Olive oil - 1 tbsp. l.
• Leeks (white part only) - 1 pc.
• Garlic - 1 clove
• Potatoes - 450 g
• Large eggs - 3 pcs.
• Grated Parmesan cheese - ½ cup
• Parsley, finely chopped - 2 tbsp l.
• Flour - ½ cup
• Bread crumbs - 2/3 cup
• Olive oil (or other vegetable oil)
• Salt pepper

Directions

1. Heat 1 tbsp. l. olive oil in a saucepan over low heat. Add finely chopped leeks and cook for a few minutes, until tender. Add finely chopped garlic. Remove from heat after 30 seconds.
2. Boil peeled and cut potatoes until tender for 15-20 minutes. Drain and mash into a smooth puree. Add garlic leek, 1 egg, cheese, parsley. Season with salt and pepper to taste. Stir well and refrigerate for at least 1 hour (the colder and denser the paste, the better).
3. Form small oval croquettes from the potato mixture.
4. Sprinkle flour on a baking sheet, place croquettes on top of it and shake the baking sheet slightly. Dip the croquettes in flour (one at a time) in beaten eggs and roll in breadcrumbs. Heat enough oil in a heavy skillet (or cauldron). Deep-fry croquettes in portions until golden brown (about 10-15 minutes). Serve hot. Bon Appetit!