Ricotta Croquettes

Preparation:

Preparation: Boil the peeled potatoes in lightly salted water, drain them, pass them through a potato masher. Add the sifted ricotta to the puree, stirring until it is perfectly blended. Soften the finely chopped onion in the olive oil, add the crushed garlic, the beaten egg, the aromatic herbs, salt and pepper. When the egg has thickened, remove from the heat and let the mixture cool, then add it to the potatoes. Form some croquettes, flour them and fry them in abundant hot oil.