Potato and Mozzarella Bombs with Parsley
Ingredients
- 1 lb. (450 g) baking potatoes, boiled and mashed
- 6 oz. (180 g) fresh mozzarella, shredded
- 1/4 cup (15 g) chopped fresh flat-leaf parsley, divided
- 1/4 teaspoon (0.5 g) freshly ground pepper
- 2 tablespoons (30 ml) olive oil
- 1 cup (100 g) breadcrumbs
- 2 (60 g) whole eggs
- 1 tablespoon (15 g) Dijon mustard
- 2 (3 g) garlic cloves, minced
- salt and freshly ground black pepper
- olive oil spray
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Nutrition Facts
- Energy:207 calories
- Fat:9.6 g
- Carbohydrates:20.0 g
- Protein:10.9 g
- Sodium:274 mg
Method
- 1. Combine the mashed potatoes, mozzarella, and half of the parsley in a medium bowl. Season with salt and pepper to taste. Mix well. Shape the mixture into 8 small logs. Place in a plate. Cover and refrigerate until firm, about 30 minutes.
- 2. Place the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with garlic and Dijon mustard. Season with salt and pepper.
- 3. Roll the logs in the bread crumbs, removing excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumb mixture, pressing lightly.
- 4. Preheat your Air Fryer to 400 F (200 C).
- 5. Place the prepared mozzarella balls in the cooking basket. Spray with oil. Do not overcrowd to have an equal distribution of heat while it cooks.
- 6. Cook in the Air Fryer for about 15-20 minutes, or until golden brown.
- 7. Transfer into a serving dish and sprinkle with remaining chopped parsley.
- 8. Serve and enjoy.
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