Neapolitan Potato Croquettes

Method

1. Peel and roughly cut the potatoes. Cook them in boiling salted water.
2. Cut the broccoli florets and cook them in boiling salted water until very tender.
3. Prepare the beetroot ketchup: blend pre-cooked beetroot with sugar, white wine vinegar, salt, and pepper, then cook in a small pot until reduced.
4. Prepare the tomato ketchup: mix tomato passata, tomato concentrate, sugar, salt, pepper, white wine vinegar, and basil; cook until thickened.
5. Drain the potatoes and mash them. Divide into two parts: one for classic croquettes and one for vegetarian.
6. For classic croquettes: add chopped salame Napoli, chopped mortadella, a knob of butter, black pepper, and Parmesan. Mix well. If too dry, add a little milk.
7. For vegetarian croquettes: mash the overcooked broccoli with a fork, add to the potatoes, then add a knob of butter, Parmesan, salt, and pepper. Mix well.
8. Refrigerate both mixtures for 10-15 minutes to firm up.
9. Shape the croquettes: take a portion of the mixture, make a dent, insert a piece of scamorza cheese, close and shape like a drop. Repeat for all.
10. Bread the croquettes: coat in flour, then beaten eggs, then breadcrumbs.
11. Fry in seed oil at 180°C until golden.
12. Serve with beetroot and tomato ketchup.