An old favourite, great for all the family. Potato Croquettes are something I remember loving as a kid. Here's how to take them to the next level. They are really easy to make and good for kids to get involved with.
You can choose to mix anything with the potato to flavour them using this method, cheese, chopped ham or chives all work well. Here I will use smoked salmon, it transforms them from a side dish to a great lunch or snack in their own right. In the recipe I shallow fry them, you could deep fry them at 180c until golden or oven bake them at 220c for 18-20 minutes.
2 Eggs, beaten
Flour
Breadcrumbs
100g Smoked Salmon, chopped
Half Lemon, juice only
Put the egg in a wide bowl, the flour in another and the breadcrumbs in another. Form the Croquettes into a cylinder or round shape and coat in the flour, then egg, and then breadcrumbs. To get a good coating coat it in the egg again and then the breadcrumbs.
Heat a frying pan with about 2-3cm oil in until hot. Test this by dropping some of the unused breadcrumbs in, they should sizzle. Carefully add the Croquettes and cook turning occasionally until golden. Keep an eye on the heat of the pan, you will need to turn the heat up and down to keep it consistent.
These are nice served with Steak, a surf and turf or as a snack with a dill mayonnaise dip and some Gherkin.
If you experiment with ideas for Croquettes leave a comment below and share them with everyone.
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You can choose to mix anything with the potato to flavour them using this method, cheese, chopped ham or chives all work well. Here I will use smoked salmon, it transforms them from a side dish to a great lunch or snack in their own right. In the recipe I shallow fry them, you could deep fry them at 180c until golden or oven bake them at 220c for 18-20 minutes.
Ingredients
300g Mashed Potato, cold (leftovers are good for this)2 Eggs, beaten
Flour
Breadcrumbs
100g Smoked Salmon, chopped
Half Lemon, juice only
Method
Mix the potato and smoked salmon in a bowl. Season and add the lemon juice.
Put the egg in a wide bowl, the flour in another and the breadcrumbs in another. Form the Croquettes into a cylinder or round shape and coat in the flour, then egg, and then breadcrumbs. To get a good coating coat it in the egg again and then the breadcrumbs.
Heat a frying pan with about 2-3cm oil in until hot. Test this by dropping some of the unused breadcrumbs in, they should sizzle. Carefully add the Croquettes and cook turning occasionally until golden. Keep an eye on the heat of the pan, you will need to turn the heat up and down to keep it consistent.
These are nice served with Steak, a surf and turf or as a snack with a dill mayonnaise dip and some Gherkin.
If you experiment with ideas for Croquettes leave a comment below and share them with everyone.
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