Potato and Chicory Croquettes

Servings: 4
Prep time: 25
Cooking time: 25
  1. Boil the potatoes whole and unpeeled. Blanch the chicory for 5 minutes, then squeeze and chop
  2. Saute the garlic and chopped rosemary in a pan with 2-3 tablespoons of olive oil, add the chicory and let it cook for 5 minutes: salt lightly and add lemon zest
  3. Peel the potatoes and mash the potato masher; mix with the chicory and check for salt. Form into 5-6 cm long cylindrical croquettes and oil them.
  4. Crush the cornflakes and mix with linseed. Bread the croquettes with this mixture, place them in a baking dish lined with baking paper and bake at 190 ° C for 5-6 minutes. Serve hot on a bed of salad.