Potato and cauliflower croquettes

I peel and cut the potatoes into pieces and divide the cauliflower into florets.

I steam them for about 20 minutes until tender; I cooked mine in the microwave.
I pass them through a food mill with a fine disc.

I was not satisfied, so I used a hand blender to make a smoother purée.

In the same bowl, I add the other ingredients: yolks, grana, salt and pepper.

I cut the salame into small pieces and add it.

I mix well and refrigerate until the mixture is firm and cold.

With damp hands, I shape patties, flatten them and coat them in beaten eggs and breadcrumbs.

I place them on baking parchment. I kept mine in the fridge until ready to cook.

I heat oil in a non-stick frying pan — I prefer groundnut oil — and fry the croquettes for 4–5 minutes until golden.

I remove them from the oil and drain on kitchen paper.