Potato croquettes with a heart of Fontina AOC

Boil the potatoes in their skins. Once cooked, mash them with the help of a potato masher.

Season with chopped parsley, eggs, a pinch of nutmeg and salt.
Mix everything together to obtain a homogeneous mixture.
Cut the Fontina AOC into cubes by removing the rind and keep it aside.
Form patties with the potato mixture and place a few cubes of Fontina AOC in the centre. Close them up tightly and then dip them in breadcrumbs.
Fry the croquettes in plenty of seed oil until golden brown.
Serve them hot.