Croquettes are little potato delights covered in breadcrumbs. The best thing about them, there so versatile, the possibilities are endless. You can replace ham with Parma ham for a richer flavour, you can add whatever cheese you like, you can remove the ham and make them vegetarian or do basically any flavour combination you like.
250g Mashed potatoes (no butter or cream)
100g mature Cheddar cheese
150g Sweet Corn
10g Smoked paprika
Approx 500g breadcrumbs
Flour for coating
Oil for frying
- The mashed potato should be free of lumps!
- Grate your cheese.
- Open the tinned sweet corn
- Finely chop basil and dice ham into 1cm cubes.
- Mix the corn, ham, cheese, basil, smoked paprika, mash and seasoning together until thoroughly mixed.
- Once the ingredients are mixed, mould them into cigar or round ball shapes which are 3-4 cm in width.
- If you have a big enough tray you can do them all together or in stages otherwise do them individually trying your best to keep the dry ingredients dry and the wet separately.
- Put the croquettes in flour, shake and then dip into the egg, shake, and then totally cover in breadcrumbs. Repeat the egg and breadcrumb stage again. This is called a double breadcrumb and it ensures they remain intact during frying.
- Set aside in fridge until you are ready to fry. At least 20 minutes.
- Heat oil and cook 5 at a time until the croquettes are a dark and a golden colour. Taste and see if you need to add more salt and pepper.
- Serve with lemon crème fraiche and crispy fried onions
Makes approximately 15-20 croquettes at 50g each