The recipe calls for the possibility of processing the plate with mashed fresh potatoes or left-over. A recipe by chef Lorena Silvestrini.
400 grams of Whole potatoes, mashed
2 grams of Table salt
20 grams of Raw ham, 1 slice
100 grams of Parmigiano Reggiano
4 Basil, leaves
80 grams of Dry bread crumbs
250 milliliters of Frying oil, peanuts oil
Put in a bowl the mashed potatoes left-over, cold and harden enough. Add 1 egg, 50 grams of bread crumbs, Parmesan cheese, basil, salt and diced ham.
Mix well all the ingredients with your hands. Form 8/10 balls and flat them as meatballs.
Beat the remaining egg. Roll each ball in the egg and then in bread crumbs. Repeat twice.
Fry until a deep golden brown. Place patties on paper towels to remove exceeding oil. Serve lukewarm.