Ingredients
Croquettes:
– 1kg potatoes (I use low carb), peeled and cut into roughly 2cm dice but ensure all dice is even to ensure even cooking.
– ¼ tsp salt
– 70g salted butter, diced
– 30mls milk
– 1 egg
– ½ bunch continental parsley, roughly chopped
– ½ bunch dill, roughly chopped
– 80g Cheddar cheese, grated
– 80g Parmesan cheese grated
– 50g Blue cheese, crumbled
– ¼ tsp ground black pepper or to taste
– ¼ tsp salt or to taste – taste before adding due to saltiness of cheeses
Basil pesto:
– ½ large bunch Green basil leaves, picked, washed and patted dry
– 25g pine nuts lightly toasted
– 40g Parmesan cheese grated
– 1 large garlic clove crushed
– 20mL lemon juice
– 50mL Extra Virgin medium bodied Olive Oil
– 50mL Extra Virgin light/delicate bodied Olive Oil
– ¼ tsp ground black pepper or to taste
Crumbing:
– 150g plain flour – seasoned with large pinch of white ground pepper
– Egg wash – 2 large eggs and a splash of milk whisked together
– 125g Panko crumbs
– Extra virgin olive oil (light/delicate style) for deep frying
Method
Note: croquettes are best made the day before to set before deep frying.
Croquettes:
- Place potatoes in pot covered with cold water and add ¼ tsp salt. Bring to boil and then reduce to a solid simmer for around 15-20 mins or until they are tender.
- Drain liquid and return the cooked potatoes to the pan and stir over low heat for a couple of minutes to allow excess liquid to steam off.
- Remove from heat, mash with potato masher until smooth. Then mix in butter and milk. With a large spoon, add cheeses, egg, and seasoning to taste. Let cool for a few minutes before adding the chopped parsley and check final seasoning.
- On a large floured tray portion out 35 even spoons (or smaller if wish for bite size) and then roll into balls with floured hands. Cover and place in fridge to set for at least an hour
Pesto (make while the croquettes set):
Place all ingredients in a food processor or large, tall plastic jug and blitz with a stick blender until a loose paste forms then add extra virgin olive oils and blend until combined but still with some texture. Season with pepper. Place in sealed container and place in fridge until required.
Crumbing:
- Fill 3 shallow bowls with flour, egg wash and crumbs.
- Remove balls from fridge and gently roll in flour to coat, gently shaking off excess.
- Dip in the egg wash allowing excess to drip off before placing and coating well in the crumbs.
- Place on tray and place in fridge covered overnight to set.
Cooking:
Fry croquettes in batches of up to 9 in hot extra virgin olive oil (around 170°C) in large enough pot so croquettes are submerged until golden brown, crunchy and heated through. Remove with a slotted spoon on tray with paper towel to drain and serve with pesto.
