Wash the potatoes under running water, then boil them in a large saucepan by pouring water until they are covered and without peeling them: use potatoes of the same size to uniform the cooking. Boil for about 40 minutes.

Once ready, peel them, pass them in a potato masher to obtain a puree while they are still hot (alternatively use a fork to mash them).

In a separate bowl, beat the egg yolks with pepper and salt, then add them to the mashed potatoes. Flavor with nutmeg and grated cheese, mix with a spoon to amalgamate the ingredients until a soft and dry mixture is obtained. Mix also the mozzarella and baked ham inside the dough.

Take a portion of dough and create the croquettes, giving a cylinder shape, with the two ends slightly flattened. As you create the croquettes, lay them on a tray lined with parchment paper.

Once the dough is finished, bread the croquettes: prepare two bowls respectively with the two beaten eggs and the other with the breadcrumbs. Dip the croquettes first in the egg and then in the breadcrumbs. Place the croquettes on a tray lined with parchment paper.

Heat the seeds oil in a pan and then dip 3-4 croquettes inside at a time, so as not to lower the oil temperature. Cook turning them gradually, until they are golden brown on all sides. Drain them and serve the still warm potato croquettes!