Ingredients:

• Peel 10 potatoes and cut into pieces; put in a pot of water. Cook in boiling water until fork tender and then put through a ricer into a big bowl. (turns into about 4 kilos of riced potatoes)
• In your mixing bowl containing the riced potatoes, add a pinch of salt, 2 whole eggs, and mix together with a spatula. Add a bunch of chopped fresh basil in addition to cubes of cheese and meats of choice and continue mixing until it is a tender, well mixed dough. Form the dough into large ball, flour your work surface and roll pieces into large snake shapes, about 1-inch thick.
• Then cut each snake-shape into 2 inch pieces and form into individual croquettes. Dip each formed croquette into a bowl of egg white and then into a bowl of fresh bread crumbs. Fry in a large pot of sunflower oil until browned and cirsp. Serve with a balsamic reduction drizzled on each plate.
• For the balsamic reduction: In a small sauce pan, add 6 parts of balsamic vinegar, 2 parts of honey, and 2 parts of granulated sugar. Cook, stirring often, on medium-high heat until the mixture is reduced by ½.