Zutaten
- 200g seafood in a jar
- 150g breadcrumbs
- 30g squid ink
- 60g flour
- 40g butter
- 5 large potatoes
- 300ml milk
- 500ml vegetable oil
- Salt
- Pepper
Boil the potatoes with the skins on in salted water for about 40 minutes.
Prepare a thick béchamel by first browning butter and flour, then adding hot milk and salt. Let cool.
Peel and mash the potatoes, then mix with the béchamel and squid ink.
Drain the seafood and add it to the mixture, ensuring it is smooth.
Using two spoons, shape the mixture into croquettes of about 60g each and coat in breadcrumbs.
Let them rest in the fridge for about 30 minutes.
Fry the croquettes in hot vegetable oil until golden.