Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 600 g of potatoes
- - 250 g of chicory cut, cultivated
- - 50 g of cornflakes
- - 1 clove garlic
- - 1 sprig of rosemary
- - 1 teaspoon grated lemon zest
- - 1 teaspoon of flaxseed
- - Extra virgin olive oil
- - Salt
- - Mixed salads
INSTRUCTIONS
- Boil the potatoes whole and unpeeled. Blanch the chicory for 5 minutes, then squeeze and chop
- 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
- 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.
- 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.
