Ingredients
For the Potatoes:
- 1 1/2 pounds Baking potatoes
- 1 1/2 fluid ounces Unsalted butter, softened
- 3 each Egg yolks
- 3/4 teaspoon Salt
- 1/3 teaspoon White pepper, ground
- pinch Nutmeg, ground
For the Veal Bolognese
- 1/2 pound ground veal
- 1 28-ounce jar traditional pasta sauce, divided
- 3 tablespoons light cream
- 3 tablespoons white wine (optional)
- salt and peper, to taste
Assembly and Finishing
- 1 cup breadcrumbs
- 1 cup flour
- 2 each eggs
- 1/2 cup parmesan cheese, beaten
- 1 Tablespoon Italian parsley, finely chopped
- vegetable oil, for frying
Instructions
For the Potatoes:
- Peel and quarter the potatoes.
- Cook the potatoes by boiling or steaming until tender enough to mash easily, about 15 to 17 minutes. Drain and dry them over low heat or on a sheet pan in a 300°F oven until no more steam rises from them, about 5 minutes. While the potatoes are still hot, place into a kitchen aid mixer with a paddle and mix until smooth.
- Add the butter, egg yolks, salt, pepper, and nutmeg to the potatoes and mix well by hand or with the whip attachment of an electric mixer. Divide the mixture into 6 equal portions and roll into balls. Place on a sheet pan or plate and place in the refrigerator for 15 minutes.
For the Veal Bolognese:
- In large skillet over medium heat, crumble meat; cook until browned. Drain. Add half of the pasta sauce, all of the cream and wine; heat to boiling. Reduce heat; simmer 10 minutes. Taste and adjust.
- Cool completely
For the Finish:
- Form the croquettes by making a deep indent into the potato balls and insert 2 Tablespoons of the veal filling in the middle. Seal the croquettes.
- Dip the potato croquette first in the flour, then the egg and then finally the breadcrumbs.
- Deep fry the croquettes in hot oil until golden brown. Drain and serve in a pool of the remaining tomato sauce from the veal Bolognese recipe.
- Garnish with parmesan cheese and chopped fresh Italian Parsley.
