1/2 kg of sweet potatoes
Salt to taste
3 eggs
1/2 cup of mozzarella cheese, cut into cubes
1/4 cup of grated Parmesan cheese
1/4 cup of cooked ham, finely chopped
2 tablespoons of chopped fresh parsley
Black pepper to taste
2 cups of breadcrumbs
1/2 kg of sweet potatoes
Salt to taste
3 eggs
1/2 cup of mozzarella cheese, cut into cubes
1/4 cup of grated Parmesan cheese
1/4 cup of cooked ham, finely chopped
2 tablespoons of chopped fresh parsley
Black pepper to taste
2 cups of breadcrumbs
Boil the sweet potatoes in salted water with 1/2 teaspoon of salt
Peel and pass through a ricer
Do not add milk
In a large bowl, mix together the sweet potato, beaten egg, cheeses, ham, parsley, salt, and black pepper to taste
Mix well
With moist hands, shape into 16 rolls about 5 cm each
Beat the remaining eggs
Dip each roll in the egg and then coat with breadcrumbs
Refrigerate for an hour
Fry the croquettes in hot oil, a few at a time, until they're golden brown, for about 2-3 minutes
Remove from oil and let drain on paper towels
Serve warm.
