Potato and Herb Croquettes
Potato and Herb Croquette Recipe
These Potato and Herb Croquettes are quite simple to make. They are excellent as a side dish for hot or cold meals and go well with a cheese sauce too. I also like these because I don’t have to grate the potato but rather boil or steam. The herbs can also be used in any combination according to what you like or what you have on hand.
Ingredients
2 large potatoes
1/4 cup chopped fresh herbs (chives, parsley, tarragon and dill)
1 egg, lightly beaten
Flour to coat
Breadcrumbs to coat
Method
Peel and roughly chop the potatoes
Steam until very soft then mash and season
Set aside and allow to cool for 5 minutes then stir through fresh herbs
Place a little flour, the egg, and breadcrumbs in separate small bowls
scoop up one tablespoonful of the potato mixture and roll into a log shape
Roll the croquette in the flour, shaking off any excess
Dip in the egg and roll in the breadcrumbs to evenly coat
Place on a tray lined with non-stick baking paper
Repeat with remaining potato mixture
Place croquettes in the fridge to chill for 20 minutes
Add enough olive oil in a non-stick frying pan to reach a depth of 3 cm
Heat oil to 190°C over medium-high heat
Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown
Use a slotted spoon to transfer to a plate lined with a paper towel
Repeat, in batches, with the remaining croquettes, reheating the oil between batches
Drain on paper towel
Serve with lemon wedges
Hints
Try mixing up the flavour by adding different herbs
Serve with a sauce, white, cheese or gravy
Add some grated cheese with the potato when rolling the mixture into logs
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