Cheese Potatoes Croquettes

Cook the potatoes and garlic in the Knorr Vegetables stockpot for about 30 – 45 minutes. Drain the potatoes and peel them.

Make a puree of the potatoes. Set a side.

Cut the onion into small cubes.

Drain the green peas under running water.

Wash and dry the spinach.

Fry the onion and fennel in olives oil until it’s soft (5 – 10 minutes) add the spinach and green peas and set a side.

Grate the manchego cheese.

Finely chop all the herbs.

Get the puree and add all the other ingredients and make a smooth dough.

Add salt and pepper to taste.

Make nice potato balls with your hands, get like 50 g of potato dough and put it in your hands give it a turn so you get a nice ball. Put them on a tray and get them into the fridge.

Meanwhile get a plate for the flour, and another place for the breadcrumbs.

Whisk the eggs in a shallow bowl.

Get the potato balls out of the fridge and dip them them first in the flour, then the egg, and finally in the breadcrumbs.

Fry the potato balls in a frying pan until golden brown.