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A delicious warm appetizer. Deep fryed potato croquettes filled with Mozzarella. A dish from Marocco.

Servings: 4.


4 potatoes,
1/2 teaspoon real butter,
1 clove of garlic, minced,
1/2 teaspoon freshly cut chive (or parsley),
2 tablespoons dried bread crumbs,
2 hard boiled eggs,
four seasons pepper,
1/2 cup mozzarella.

For Deep frying:

1 battered egg,
bread crumbs,
1 quart vegetable oil.

Extra materials:

large, heavy skillet,
mixing bowl,
garlic crusher,
paper towel,
serving bowl.


Boil the potatoes (unpeeled) for about 30 minutes.
In the meantime, grate or mash the hard boiled eggs.

Peel the potatoes and use a fork to mash them.
Add butter, crushed garlic, chive (or parsley), along with the bread crumbs and the mashed eggs.
Finally, add pepper and salt to taste and form into smooth mixture.

Cut mozzarella into little pieces
Roll approximately 12 cigar-shaped patties out of the potato-mixture and fill each one with a small piece of mozzarella.

Firstly, dredge each patty through the battered egg and subsequently, through the bread crumbs.
Deep fry the patties, flipping them to fry both sides, until they are golden brown.
Let the Croquettes dry on a few sheets of paper towel.

Serve Hot.


Prepared by the Happy Chief Cook.