Baked Potato Croquettes Stuffed with Cașcaval | Golden and Crispy
(0)
45 min
Quick
Sezamo
Crochete rumene de cartofi la cuptor, cu miez cremos și o inimă savuroasă de cașcaval topit, învelite într-o crustă crocantă din pesmet și mărar proaspăt. O reinterpretare modernă și sănătoasă a gustului rustic tradițional românesc.
Ingredients
Preparation method
Preparing the potato mixture
Wash the potatoes thoroughly and boil them whole, in their skins, in a pot of water with half a teaspoon of iodized salt for about 25-30 minutes, until a fork easily pierces the center.
Drain the potatoes, let them cool for a few minutes, then peel them while still warm. Mash them finely with a potato masher in a large bowl. Add the softened 82% fat butter, the rest of the iodized salt, ground black pepper, and sweet paprika, mixing well until fully combined.
Once the mashed potatoes have cooled slightly, incorporate one whole egg, the type 000 white wheat flour, and half of the very finely chopped fresh dill. Mix vigorously until you get a smooth, dense, and workable mixture.
Chef's tip
Boiling the potatoes whole, in their skins, is the secret to a perfect texture: the potatoes do not absorb excess water, so the mixture will require a minimal amount of flour and remain very tender.
Make sure the sticks of cașcaval are completely covered and tightly sealed inside the mashed potato mixture to prevent the cheese from leaking out during baking.
27 min
Under an hour
