Potato croquettes stuffed with meat, frying has never looked so good

Potato croquettes stuffed with meat, frying has never looked so good

If it is true that any ingredients are good fried, here we have surpassed ourselves: potato croquettes stuffed with meat are addictive

Potatoes are usually perfect to accompany meat dishes or as a filling in meatloafs. But we like to overturn the subject and therefore in this case they become a wrapper to keep the filling.



Thus the potato croquettes stuffed with meata complete second course within everyone’s reach.

Potato croquettes stuffed with meat

Before moving on to the recipe, let’s think about the service. We can accompany these stuffed potato croquettes with green salad by putting some on the table mayonnaise or of ketchup (all we need to know) .

potato croquettes


900 g of potatoes
300 g of minced beef
50 g of green olives
2 datterini or cherry tomatoes
3 large eggs
1 onion
1 clove of garlic
1 teaspoon of sweet paprika to taste
1 bunch of fresh parsley
3 tablespoons of extra virgin olive oil
Seed oil for frying
Salt to taste
pepper as needed


We wash the potatoes and put them to cook starting from cold water, still with the peel. Let them come to a boil and cook them from that moment for 25-30 minutes. We will understand that they are cooked by testing them with the tines of the fork: if they sink well, but without breaking them, we can turn them off and drain them.
While we wait, let’s also boil 2 eggs, always starting from cold water. From when it starts to boil, let’s calculate 8-9 minutes and turn it off, draining the eggs. Then we peel them out and keep them aside.

When the potatoes they are ready, peel them still hot. So we owe them purée with the potato masher in a bowl, also adding an egg. We mix with a wooden spoon and then let the dough rest in the refrigerator.
In a pan, heat the finely chopped onion and garlic with the oil. After 5 minutes
we add the minced meat, diced tomatoes and cook for about 15 minutes before turning off. Remove from the heat and add the hard-boiled eggs, cut into small pieces, the chopped olives and the chopped parsley. Season with salt and pepper, season with paprika too and then finish mixing.
Wet our hands slightly, take a handful of potato mixture, mash and put 1 or 2 tablespoons of filling in the center. We close the croquette and go on forming the others as well.

Finally, fry the croquettes in plenty of seed oil brought to temperature and let it go on until the croquettes are golden brown. Serve them hot or lukewarm after having drained them on a tray covered with paper for fried food or kitchen paper.

Category: Recipes
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