Once the potatoes are cooked, drain them, peel them while they are still warm and mash them with a potato masher or a fork in a bowl.
Add the grated caciocavallo, chopped parsley and garlic, eggs and a pinch of salt and pepper and mix well.
Stir in breadcrumbs and work again until dough is soft but compact and not too sticky. Cover with cling film and place in the refrigerator for at least half an hour.
After the resting time, take the dough out of the refrigerator and form slightly oval patties and press them with oiled hands.
Heat a lot of oil in a large frying pan, dip a few patties at a time and fry them on both sides until they are golden. Drain them and let them dry on paper towels.Transfer the Sicilian potato patties to a serving dish and serve hot.
ADVERTISEMENT
