Cheesy Potato Croquettes!

For golden, cheesy goodness you can’t go past these irresistible, bocconcini-filled potato croquettes!

To Prep: 30mins

To Cook: 35mins

Makes: 16

 

 

 

 

 

 

 

 

 

Ingredients:

  • 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

Method:

Step 1:

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.

Step 2:

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.

Step 3:

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