potatoes 300 g
grated ginger 20 g
shelled prawns 150 g
Balsamic Vinegar of Modena Ponti 4 table spoons
Boil the potatoes in salty water, drain, peel and mash them. Shell the prawns and remove the intestinal vein, chop it and cook in a pan with hot extra-virgin olive oil for a few minutes. Sprinkle the Balsamic Vinegar of Modena Ponti over it. Mix the potatoes with the prawns, the grated ginger, the egg, the chopped cicely, salt and pepper. Form some croquettes, dredge them in the bread crumbs and fry in the hot extra-virgin olive oil.