Potato and cheese croquettes
GOLDEN and crispy on the outside, while remaining soft, creamy and cheesy on the inside, these delectable treats are a mouthwatering dish that will leave you craving for more.
Ingredients
• 500g potatoes, peeled and cut into chunks
• 120g grated cheddar cheese
• 2 tsp. cayenne pepper w 5ml – salt
• 2 tsp. freshly ground black pepper
• 30g cake flour w 1 egg, lightly whisked
• 60g breadcrumbs
• Vegetable oil, for deep-frying
• Sweet chilli sauce or sauce of your choice, for dipping
Method
1. Boil the potatoes in salted water until tender. Drain and mash until smooth. Leave to cool.
2. Place the potato in a mixing bowl with the cheese, cayenne pepper, salt and pepper. Mix together until well combined.
3. Roll heaped teaspoonfuls of the croquette mixture into evenly sized balls. Roll each ball lightly in the flour, then in the egg. Lastly roll the balls in the breadcrumbs to coat. Chill in the fridge for 20 minutes. 4. Heat a small pot of oil to 175°C, if the oil starts to bubble it’s ready.
5. Fry the croquettes in small batches for 3 minutes until golden – don’t leave them for longer than this as they may burst. Drain the croquettes on paper towel. Remember to give the oil a few minutes to heat up again between batches.
6. Serve with sweet chilli sauce or a dipping sauce of your choice
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