Meat raoles filled with cheese
For the raoles (croquettes)
200 g. minced pork200 g. minced beef50 g. Quely Picada biscuit crumbs2 eggs1 chopped onion20 ml. brandy20 ml. extra virgin olive oilSunflower oil for frying20 ml. milk100 g. semi-cured Mahon cheese20 wholemeal Quely Picos with sesameSaltPepper
For the potatoes
200 g. potatoes1 onion2 cloves of garlicSaltPepperExtra virgin olive oil
For the decoration
Basil leaves
200 g. minced pork200 g. minced beef50 g. Quely Picada biscuit crumbs2 eggs1 chopped onion20 ml. brandy20 ml. extra virgin olive oilSunflower oil for frying20 ml. milk100 g. semi-cured Mahon cheese20 wholemeal Quely Picos with sesameSaltPepper
For the potatoes
200 g. potatoes1 onion2 cloves of garlicSaltPepperExtra virgin olive oil
For the decoration
Basil leaves
For the raoles
Mix all the ingredients, except the oil, the cheese and the Quely Picolines, in a bowl.When everything has been mixed together, shape the mixture into rough balls, put a piece of cheese and one of the Quely Picos in the middle of each one.Fry them in oil, drain on absorbent kitchen paper and set aside.
For the potatoes
Put the unpeeled garlic cloves and the diced potatoes into a little oil in a frying pan.When they are only half cooked, add the diced onion; when everything is cooked, remove from the heat and set aside.
Assembly of the dish
Arrange the raoles on one side of a plate and the potatoes on the other.Decorate with basil leaves cut into fine strips.
