Potato Croquette

Method

1. Boil the potatoes and mash or grind them.
2. Chop the mortadella with a knife.
3. Cut the provola into three pieces.
4. Take a portion of potatoes and form a concave shape in your palm.
5. Place some mortadella and three pieces of provola in the center.
6. Close the croquette and elongate it as much as possible.
7. Dip the croquette in beaten egg.
8. Coat it in breadcrumbs.
9. Refrigerate for at least two hours.
10. Heat oil to 170°C: to check the temperature, dip a wooden stick; when bubbles rise, it's ready.
11. Fry the croquettes until golden.
12. Drain on kitchen paper and serve immediately.