Chestnut and parsley croquettes

Ingredients

• 450 g chestnuts
• 1 tablespoon chopped parsley
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 tablespoons flour, for coating
• Sunflower oil for frying
• Salt to taste

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of parsley

Instructions

1. Score the chestnuts and boil them for half an hour. Peel them and mash them well with a fork.
2. Add the parsley and salt. Dissolve the cornstarch in the water and add as much as you need for a stiff paste: it's what binds the croquettes.
3. Shape round, slightly flat croquettes, coat them in flour and deep-fry them until golden.
4. Serve with parsley or tomato sauce.

Nutrition facts

Approximate, per serving (about 125 g). Calculated with data from USDA FoodData Central.