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Potato Croquettes with Parmesan Cheese

Prepare a brioche potato puree adding to the puree a tablespoon grated Parmesan cheese, thoroughly stir and divide preparation in twelve even parts. Roll them out on a lightly floured table to cork-like shape, dip in beaten egg, then lightly roll in grated Parmesan cheese, arrange in frying basket and fry in boiling fat six minutes. Lift up, dress on a dish with a folded napkin, decorate them with a little parsley greens and serve.