Season 
Potato croquettes with apple and feta in a pistachio coating
Ingredients for approx. 20-24 croquettes
Floury potatoes suitable for croquettes | 450g (16 Oz, approx. 2 large potatoes)
Peeled, cored and diced Modì apple | 1
Butter | 1 teaspoon
Greek feta cheese | 100g (3.5 Oz)
Salt and pepper
Frying oil
For the coating: 1 egg, rice flour qs, finely ground pistachios qs
Peeled, cored and diced Modì apple | 1
Butter | 1 teaspoon
Greek feta cheese | 100g (3.5 Oz)
Salt and pepper
Frying oil
For the coating: 1 egg, rice flour qs, finely ground pistachios qs
Preparation
Wash the potatoes, place them in a pan, cover them with cold water and add a pinch of salt. Bring to the boil and continue cooking until soft.
In the meantime, melt the butter in a frying pan, add the apple, season with salt and pepper, cover and leave to stew (if necessary with a little water). When the apple is cooked, place it in a mixing bowl with the peeled (still hot) potatoes.
Squash the ingredients with a potato masher or food mill. Add the crumbled feta cheese, salt and pepper.
Use your damp or wet hands to form small balls with the mixture. Cover the balls with the rice flour, then with beaten egg and finally with the ground pistachios.
Lay them out on a baking try lined with baking paper and leave in the fridge for 15-20 minutes.
Heat the oil in a deep pan and cook only a few croquettes at a time. Drain them with kitchen paper, add a pinch of salt and serve hot with a selection of dips of your choice.
#cookingtip
For a lighter version, you can cover the croquettes only in the rice flour, or replace the pistachios with other hard fruits (almonds, cashew nuts…), breadcrumbs or Japanese Panko.
#note
Our croquettes are based on the Japanese Korokke method, which does not use egg or flour in the mixture.
In the meantime, melt the butter in a frying pan, add the apple, season with salt and pepper, cover and leave to stew (if necessary with a little water). When the apple is cooked, place it in a mixing bowl with the peeled (still hot) potatoes.
Squash the ingredients with a potato masher or food mill. Add the crumbled feta cheese, salt and pepper.
Use your damp or wet hands to form small balls with the mixture. Cover the balls with the rice flour, then with beaten egg and finally with the ground pistachios.
Lay them out on a baking try lined with baking paper and leave in the fridge for 15-20 minutes.
Heat the oil in a deep pan and cook only a few croquettes at a time. Drain them with kitchen paper, add a pinch of salt and serve hot with a selection of dips of your choice.
#cookingtip
For a lighter version, you can cover the croquettes only in the rice flour, or replace the pistachios with other hard fruits (almonds, cashew nuts…), breadcrumbs or Japanese Panko.
#note
Our croquettes are based on the Japanese Korokke method, which does not use egg or flour in the mixture.
Difficulty: Medium
Preparation: 15 min
Cooking: 40 min
Ingredients for: approx. 20-24 croquettes
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At Carnival anything goes … especially frying!
Take advantage of the merriest festivity on the calendar to prepare a really tasty and fun finger food dish (perfect also as an appetizer): potato croquettes Modì style!
Potatoes with an extra. To the traditional recipe, we’ve added apple pulp, to make them sweeter and more delicate, and Greek cheese, to give them a savoury note.
To round them off, a crispy tasty coating of ground pistachio nuts.
Take advantage of the merriest festivity on the calendar to prepare a really tasty and fun finger food dish (perfect also as an appetizer): potato croquettes Modì style!
Potatoes with an extra. To the traditional recipe, we’ve added apple pulp, to make them sweeter and more delicate, and Greek cheese, to give them a savoury note.
To round them off, a crispy tasty coating of ground pistachio nuts.
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