Cheesy Potato Croquettes!

Article from Caravan Industry News

For golden, cheesy goodness you can’t go past these irresistible, bocconcini-filled potato croquettes!

To Prep: 30mins

To Cook: 35mins

Makes: 16

 

Ingredients:

  • 1kg creme royale brushed potatoes, peeled, chopped
  • 1/3 cup finely grated parmesan
  • 16 cherry bocconcini
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/3 cup finely chopped fresh flat-leaf parsley, plus extra to garnish
  • Vegetable oil, for shallow-frying
  • Tomato relish, to serve
  • Mayonnaise, to serve

Method:

Step 1:

Place potato in a microwave-safe bowl. Cover. Cook on HIGH for 8 minutes or until tender. Mash until smooth. Stir in parmesan. Season. Cool 15 minutes.

Step 2:

Shape 2 tablespoons of potato mixture around each bocconcini. Whisk eggs in a bowl. Combine breadcrumbs and parsley in a separate bowl. Dip potato in egg, then coat in breadcrumb mixture.

Step 3:

Heat oil in a medium frying pan over medium heat. Cook croquettes for 5 minutes, turning, until golden all over. Drain on paper towel. Serve with relish, mayonnaise and extra parsley.

This recipe is off taste.com.au

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Comments 1

  1. A even better way is as follows:
    200gm bacons pieces
    1 finely chopped onion
    Matured cheese grated to suit
    Ikg Potatoes
    Pkt Panko breadcrumbs
    2 Eggs
    1 clove garlic

    Peel and boil potatoes until nearly cooked.
    Put the garlic, onion and the bacon pieces in a frypan and gentle cook
    Remove the potatoes and drain, now combine the contents from the frypan and the potatoes together.
    Add the cheese and break down the potatoes as you would normally do with milk but only use the grated cheese instead.
    Form into small balls about 40mm and dip in the egg and breadcrumb, then police to one side.
    Using the frypan gently brown off the breadcrumbs and cook for about 3 mins in total.
    Serve with gravy, or even place some in the freezer for another day. They keep so well only requiring reheating when needed.

    When you eat them the combined flavours will entice you to have another, I am sure. For some reason placing them in a deep fry does not work, it must be done in a frypan with spray of olive oil to stop sticking, and aids in browning the breadcrumbs.

    Off you go and try! Please let me know how you go

    cheers David

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