• 1 KG POTATOES, peeled and cooked
• 1 TBSP BUTTER
• 1/2 CUP HOT MILK
• RIND OF 1 ORANGE
• 4 EGGS, split
• BREADCRUMBS

Puree the potatoes with the butter, the milk, the orange rind, two egg yolks and pepper and salt to taste. Put the mixture in the fridge for one hour and then make small croquettes out of the puree. Beat the remaining eggs with a fork. Roll the croquettes through the egg and then through breadcrumbs. Deep fry them until golden brown.

Mix the meat, onion, rice and cheese; pass this mixture through a meat grinder. Add the egg, the dill and pepper and salt to taste and form into croquette shapes. Coat the croquettes first with egg and then with flour. Fry them in a layer of oil until golden brown, turn carefully a couple of times.