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Croquettes with Gallant Soldier and Potatoes sticks
15′ minute

For the mixture:

  • 10 leaves of Galinsoga
  • 1 egg
  • 200g of potatoes
  • 1 sliced shallot
  • 1 pinch of salt
  • A pinch of black pepper


Cook the Gallant Soldier leaves in a pot with a little of water for 2-3 minutes, cool it under cold water and squeeze it out to leave the excess water and then chop it. Peel and cut the potato in thin sticks. Mix very well all the ingredients in a bowl. Work until you get a homogeneous mixture.

For cooking:

  • Butter is suggested instead of oil


In a large pan melt the butter and add some small piles of the mixture, flattening them with a fork. Once browned over a low heat, turn them to let the other side cook as well. Once cooked, pass them on absorbent paper and serve it hot.



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