Ham and mozzarella potato croquettes

Wash the potatoes and cut large ones; boil in their skins in unsalted water about 15 to 20 minutes from the boil, until a fork breaks them.

Cut the ham into small cubes and the mozzarella into strips, then small cubes so it melts quickly.

Drain the potatoes and let them cool slightly; they must still be warm to press.

Press the warm potatoes through the masher with the skin on top so the skin stays behind.

Chill in the fridge about five minutes until cool enough to handle.

Add parsley, pecorino, nutmeg, a little salt, a generous amount of pepper and one egg; mix with one hand until firm. Add a little breadcrumb if the mix is too soft.

With wet palms, take a moderate amount, press a hole, fill with mozzarella and ham, close gently and shape long (or round) with square ends; rest on baking paper.

Dip each croquette in beaten egg, then roll in breadcrumbs on every side.

Rest about five minutes so they firm up and do not break.

Fry in hot sunflower oil five at a time, turning gently, about three minutes until golden brown and the cheese melts; later batches go slower as the oil cools.

Drain on a plate with paper, then arrange on a serving plate.