Mash Potato recipe will be on a seperate recipe card. For now, use whatever mash potato recipe you’ve got.
- Chilled Mash Potato
- 2 eggs (1 full and 1 with just the yolk)
- 1/4 of milk
- 3/4 of plain flour (1/4 of cup for mixing and 1/2 cup for coating)
- 200g of gruyere cheese block
- 500g of pancetta
- 3 stems of spring onions
- 750ml of grape seed oil (for deep frying)
- olive oil (for frying off pancetta)
- 2 cups of breadcrumbs
- rosemary sprinkles (optional garnish)
Craving for something fried, cheesy and delicious ? This is the dish just for you.
Golden brown and full of flavour this humble ol’ croquettes will get everyone’s tastebuds watering at the meal table.
Making this dish was such a delight. Comfort food at its best. I couldn’t help myself and so after filming I made another 12 to gobble up for an afternoon snack!
Instructions serves 12 pieces
- Have a pan on a medium to high heat and add a tablespoon of oil to cook your pancetta (this should be first so that it is not hot when you are forming the croquettes later). Cook for 3-5 minutes or until slightly cooked and set aside to cool.
- Grab three stems of spring onions and cut finely, ensuring you are only using the stem part of the vegetable so your croquettes have a nice crunch inside.
- Then with the pancetta you fried off before, chop them finely.
- In a bowl for mixing add 1/4 cup of plain flour, four cups (episode showed two cups but it only served 6 pieces) of chilled mash potato, pancetta, spring onions and one egg yolk.
- With your gruyere cheese, cut them into small 2x2cm cubes.
- Roll up your mixture from before to form your croquettes. Shape them into little rissoles and then form a little hole in each to add your gruyere cheese cubes. Roll again until it form that little rissole shape.
- Have a station ready with 1/2 cup of plain flour, 2 cups of breadcrumbs and 1/4 cup of milk whisked with 1 egg.
- With the station all set up, coat each croquette in the following order… plain flour, egg and milk mixture and finally the breadcrumbs.
- Have a plate lined with a paper towel ready to drain excess oil from the croquettes.
- On a shallow frying pan on a high heat, add grape seed oil to fill up just so that the oil is 2 cm off the rim, then when really hot add your croquettes for frying in batches of 6.
- Once croquettes are golden brown, drain them off on the plate and the plate up with a sprinkle of rosemary and serve with your favourite dipping sauce!