Potato-bryndza cheese croquettes

1. 

potatoes 1.1 lb (500 g)

Cook the potatoes in their skins, let them cool and peel.

2. 

Grate the peeled potatoes.

3. 

sheep cheese - bryndza 4.5 oz (125 g) • flour medium 4.5 oz (125 g) • salt 0.5 tsp

Add bryndza, flour and salt. Prepare the dough ...

4. 

... and create balls.

5. 

rapeseed oil

Fry in hot oil. Turn it then gently, the dough is soft and the croquettes could crumble.

6. 

Take the fried pieces on a paper napkin, let partially cool.They solidify adequately after cooling.