Leftover Mashed Potato Croquettes
You will need:
Ingredients
Bowl of left over mashed potato
Butter
Parmesan cheese, grated - a couple of handfuls
Freshly grated nutmeg
Fresh herbs, chopped - whatever you fancy
Freshly grated black pepper
Plain flour
Salt
Egg, beaten
Breadcrumbs - from sliced or fresh loaf - approx. 4 slices worth
Vegetable or sunflower oil for deep or shallow frying (olive oil is not great for this)
Equipment
Wooden spoon
3 plates, one small two large
2 bowls, one small one large
Your fridge!
2 tablespoons
Frying pan or deep fat fryer
Method
- Warm mash slightly in a microwave - it is easier to work with slightly warm - and then place into the large bowl
- To sort out any lumps and make the mash nice and soft, beat in a large knob of butter vigorously until the mash is nice and smooth
- Grind in plenty of pepper and nutmeg and salt after checking how much you need - it needs plenty of seasoning
- Beat in the parmesan cheese
- Using two tablespoons make quenelle shapes of potato (sort of oval shaped)
- Put a few tablespoons of flour onto the small plate, the breadcrumbs onto a large plate and the beaten egg into the small bowl
- Taking each potato quenelle in your hands lightly roll in the flour gently tossing them from hand to hand to remove excess
- Dip the dusted quenelle into egg and then into the breadcrumbs until they are completely coated. Repeat dipping in egg and breadcrumbs once more
- When you have used all the potato, place the croquettes onto the remaining large plate and place in the fridge for half an hour or so to firm up. This is particularly important if you are going to shallow fry
- Heat the oil in the frying pan or bring your deep fat fryer up to temperature
- Fry until golden brown. In a deep fat fryer it will be on low or medium heat for around 4 to 5 minutes
These are yummy with ketchup, mayonnaise or as an alternative to chips.
No comments:
Post a Comment