Salmon, Potatoes and Galbani Mozzarella Croquettes

Cook the washed and peeled potatoes in a large pan of lightly salted water. Once the potatoes are done, pierce them with a fork. Then drain them.

Wash and cut the leeks into slices.

Brown the leeks slightly in a drizzle of olive oil in a pan on a medium heat. Add the potatoes and cook until golden brown. Season with some salt and pepper.

Cut the Galbani Mozzarella Maxi into small pieces.

Add the leek-potato mixture, Galbani Mozzarella Maxi small pieces and 2 eggs in a blender. Mix well.

Add some milk (or replace it with cream) and blend for roughly 3 minutes.

Chop the chive and add it to the mixture.

Place the mixture in a bowl and add the salmon previously cut into small pieces, stir it well.

Make medium size meatballs of 5 cm in the palm of your hands.

In a small bowl, beat the last egg. Then prepare a plate full of flour and another one with breadcrumbs on it.

Roll each meatball in flour, in the egg and finally in the breadcrumbs.

Place the meatballs in a skillet with extra virgin olive oil and cook for roughly 10-15 minuters or until golden brown. Turn them over regularly so the breadcrumbs form a nice crust.

Add a small amount of white wine and cook for another 3 minutes.

Add a drizzle of balsamic vinegar, then serve with green salad and spinach.