Potato and Hard-Boiled Egg Croquettes

Instructions:

1. Cook the potatoes:
   Peel and cut the potatoes into pieces, then boil them in salted water for about 30 minutes, until tender.

2. Mash the potatoes:
   Drain well, transfer to a bowl, and mash with a fork or potato masher until smooth.

3. Season:
   Add salt, pepper, and chopped parsley. Mix well to combine.

4. Prepare the eggs:
   Peel the hard-boiled eggs and cut each into 4 wedges.

5. Form the croquettes:
   Take a portion of the potato mixture, flatten it in your hand, and place a wedge of egg in the center.

6. Shape and seal:
   Close the mixture around the egg, forming an oval-shaped croquette and sealing the edges carefully.

7. Coat the croquettes:
   Dip each croquette first in the beaten eggs, then roll it in breadcrumbs until evenly coated.

8. Fry:
   Fry the croquettes in hot oil until golden brown on all sides. Drain them on paper towels to remove excess oil.

9. Serve:
   Serve hot as an appetizer or main dish — crispy outside, with a soft, creamy potato filling and a surprise of hard-boiled egg inside.

💡 Tip:

You can also bake them in the oven at 200°C (400°F) for about 25 minutes for a lighter version — just brush them with a little oil before baking.