Topinambur and truffle croquettes

Ingredients for 4 people  

For dough:

  • 250 gr sunroot
  • 70 gr of potato
  • 5o gr truffle
  • parmesan, garlic, salt and pepper

For the batter:

  • water, flour and panko.

Scald the sunroots and the potato, cut them into pieces and pass them in a pan with garlic, salt and pepper. Pour into a mixer by adding 2 tablespoons of Parmesan cheese and the grated truffle until a cream is obtained. Let it rest in the fridge.

Prepare a light batter of water and flour, coat the vegetables in panko and finally fry.