We start by washing the potatoes under a stream of cold water. I prefer to peel them and cut them into cubes before putting them to boil. But you can put whole potatoes with or without peel.
Place the diced potatoes in a pot of cold water and cook for 15-20 minutes or until the potatoes are well cooked.
Meanwhile, peel the garlic and grind it.
Wash the bell pepper, remove the stalk and seeds and chop finely.
When the potatoes have boiled, drain them well and grind them until you get a puree.
Add the garlic and pepper, finely chopped fresh parsley, eggs and salt to taste. We mix all these ingredients very well.
Let the composition rest for about 10 minutes.
Heat a frying pan with plenty of oil. When we fry the croquettes, the oil must be well heated, otherwise the croquettes will come out very oily.
Using a spoon, take the composition and put it in hot oil. Leave until golden and crispy on the outside.
Remove the croquettes on a paper napkin to remove excess oil.