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
- 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
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.
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.
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