Ingredients
- 200g seafood in a jar
- 150g breadcrumbs
- 30g squid ink
- 60g flour
- 40g butter
- 5 large potatoes
- 300ml milk
- 500ml vegetable oil
- Salt
- Pepper
Preparation of the recipe
1
Boil the potatoes with the skins on in salted water for about 40 minutes.
2
Prepare a thick béchamel by first browning butter and flour, then adding hot milk and salt. Let cool.
3
Peel and mash the potatoes, then mix with the béchamel and squid ink.
4
Drain the seafood and add it to the mixture, ensuring it is smooth.
5
Using two spoons, shape the mixture into croquettes of about 60g each and coat in breadcrumbs.
6
Let them rest in the fridge for about 30 minutes.
7
Fry the croquettes in hot vegetable oil until golden.
