-
1
For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water.
-
2
Stir in the salt and bring to a boil over high heat.
-
3
Reduce the heat to medium and simmer until very tender, about 30 minutes.
-
4
While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat.
-
5
Add the onions and cook until softened, about 4 minutes.
-
6
Add the garlic and cook until fragrant, about 2 minutes.
-
7
Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat.
-
8
Set aside.
-
9
Drain the potatoes, cool until able to handle, and peel.
-
10
Mash them in a large bowl with a fork or potato masher.
-
11
Add the mozzarella cheese and onion mixture and stir to combine.
-
12
Season with salt and pepper, to taste.
-
13
Divide the mixture into 8 balls and flatten them into 3-inch patties.
-
14
Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot.
-
15
Fry the croquettes in 2 batches, turning over once, until a crust forms.
-
16
Drain on paper towels.
-
17
Carefully transfer the croquettes to a platter.
-
18
Top with the arugula and drizzle with the remaining 1 tablespoon olive oil.
-
19
Squeeze lime juice on top and sprinkle with salt and pepper.
