Potato croquettes with schiritsa

1. Wash the potatoes, put them in a saucepan, pour water so that it is completely covered with it. There is no need to peel potatoes. Put on high heat and bring the contents of the pan to a boil, then reduce the heat to medium and cook the potatoes until tender for about 20 minutes. Readiness can be checked with a knife or fork: if the potatoes are soft when pierced, it means they are ready.

2. While the potatoes are cooking, we prepare the remaining ingredients:

- my thyme leaves, put them on a paper towel, blot the water with them. Then cut the leaves finely with a knife;

- green chili peppers are washed, dried, freed from seeds and finely chopped;

- peel the garlic cloves, three of them on a fine grater.

3. The potatoes are cooked - turn on the oven to warm up to 180 degrees Celsius. And we continue to cook. Peel the potatoes when they cool down a little, and grate them on a coarse grater. We put the potatoes aside.

4. Preheat a dry frying pan (without oil) over low heat, pour the seeds of the cabbage soup on it, fry them for 1-2 minutes, stirring constantly, then pour them into a ceramic bowl. The seeds of schiritsa have the properties to open like corn (popcorn). We put the schiritsa in a ceramic bowl.

5. Add the oil to the pan and immediately spread the grated garlic, chopped chili peppers, chopped thyme leaves, mix.

6. Add grated potatoes to the pan, salt and sprinkle with ground black pepper, mix. Pour half of the fried seeds of the shpiritsa, mix the potato mass thoroughly so that the shpiritsa is evenly distributed in it. Let the mass cool down to a warm state.

7. We form oval-shaped croquettes from potato mass, about the size of a lemon. The formed croquettes are rolled in the remaining seeds of the schiritsa from all sides.

8. We lubricate the Thomas with vegetable oil, put the blanks into it. We send the croquettes to bake in the oven until golden brown for 20 minutes.

Everything is ready! We serve it hot on the table.

Bon appetit!