Cheesy Potato Croquettes - Chef Akhona Swazi's
Ingredients (makes about 15)
800g potatoes, peeled and boiled
1 spring onion, chopped
30g salted butter
2 tbsp milk
5g Coriander, chopped
250g Cheddar cheese
30g Parmesan cheese
80g All-purpose flour
Salt and pepper
Crumbing mix:
300g All-purpose flour
2 Eggs, beaten
500g Bread crumbs (panko)
For frying:
Vegetable oil, enough to fill deep fryer
Method:
Peel and boil potatoes till soft and set aside to cool. Sauté onions and season with salt and pepper
Add milk, beaten egg yolks, coriander, cheese, sautéed onion and flour to mashed potatoes and combine well
Chill for 30 minutes and then shape into 5cm round balls. Roll in flour, dip in the beaten egg and then roll in the breadcrumbs.
Once complete, place the croquettes in the fridge to set overnight. Deep-fry each croquette until brown on all sides.
Garnish with fresh herbs and serve with a spicy mayo