Recipe for Potato Cromesquis

Peel your leftover cold cooked potatoes. In the bowl of the mixer, place the potato flesh, eggs, and flour. Season and blend to obtain a smooth dough.

Cut the leftover meats into small cubes. Incorporate them into the mashed potatoes and mix.

Cut the leftover cheese into small cubes.

Make balls with the mixture. Take some of the "puree" to form balls the size of a ping-pong ball. Make a hole in each ball, add some cubes of cheese. Close them up and roll. Set aside.

Prepare the breadcrumb coating. In one bowl, place the flour. In another, beat the eggs with a pinch of salt and pepper. In a third, place the breadcrumbs.

Bread your croquettes. Dust them with flour and remove the excess flour. Dip them in the egg, then in the breadcrumbs. Dip them again in the egg and then in the breadcrumbs. Set aside.

Just before eating, heat the fryer to 180°C, cook the croquettes for 2 to 3 minutes until they are golden. Drain on paper towel.

Without a fryer, heat 2 cm of oil in a pan. Cook the croquettes for 5 to 6 minutes, rolling them around in the pan. Drain.

To finish, serve immediately as an appetizer or starter with a salad.