Potato and Savoy Cabbage Croquettes

Method

1. Cook the savoy cabbage in salted boiling water for 10 minutes. Drain and let cool slightly.
2. In a large bowl, mash the boiled potatoes with a potato masher.
3. Add the cooked cabbage, grated Grana Padano, pecorino, diced cooked ham, eggs, parsley, salt, and pepper. Mix until well combined.
4. Take a portion of the mixture and shape it into a cylinder. Insert a piece of mozzarella into the center, then seal the croquette well.
5. Bread the croquettes: coat first in flour, then in beaten egg, then in breadcrumbs. For extra crunch, repeat the egg and breadcrumb coating.
6. Fry in hot oil until golden brown and crispy. Drain on paper towels.
7. Serve hot.