35 mins
Potato and Cheese Croquettes
Recipe by Graham
Potato and Cheese Croquettes are, for me, a trip down memory lane... and a mighty delicious trip to boot! I lived in The Netherlands for a few years (lovely people - lousy weather!) where "Kroketten" are for sale on every street corner. Then, one day, I had lunch in a tiny back street café and saw Potato and Cheese Croquettes on the menu ("Aardappel en Kaas Kroketten" if my memory serves me correctly) and I instantly fell deeply, madly in love with them (yeah, okay, I'm exaggerating - but not much!). You should try them and see if they have the same effect on you!
Potato and Pea Nests 
Potato Gratin Ingredients for Potato and Cheese Croquettes
Currently displaying quantities in US Imperial Measurements
How to Cook Potato and Cheese Croquettes
- If you don't have any left-over potatoes, simply follow the recipe for creamed potatoes. However, this recipe is a great way to use up left-over cooked potatoes. If they are not mashed, begin my doing so (or press them through a ricer). By way of further preparation, finely chop the chives and the flat leaf parsley and cut the Gorgonzola into ½" (1cm) cubes. (Though Gorgonzola works best for this recipe, you can use any blue-veined cheese as a substitute).
- Whisk one of the eggs in a bowl and add the mashed potatoes. Add the grated Parmesan, butter, chives, parsley, nutmeg, cayenne, a teaspoon of salt and several twists of black pepper. Using a rubber spatula, mix the ingredients together gently until they are evenly combined.
- Use your hands to form the potato mixture into ovals about the size of a small chicken egg. Flatten the ovals slightly then press a cube of Gorgonzola into the middle and pack the potato mixture around it, rolling it in your hands until it once more forms a smooth, egg-shaped ball. Continue making "potato eggs" until all the potato mixture is used up.
- If you can buy Italian-style breadcrumbs, by all means use them. If not, you can make your own Italian-style breadcrumbs in less than 5 minutes (and they taste better!). Beat the remaining egg in a shallow bowl. Place the breadcrumbs in another shallow dish and set it next to the bowl with the beaten egg. Roll a croquette in the egg until completely coated, and then roll it in the breadcrumbs to coat the outside. As each is coated, place them on a clean plate then refrigerate them for at least an hour.
- Pour ½" (1cm) of vegetable oil into a heavy-bottomed frying pan (skillet) and heat it over medium heat. When the oil is hot, fry the croquettes a few at a time, turning them until they become golden brown (about 4-5 minutes). When cooked, transfer them to a plate lined with absorbent kitchen towels and sprinkle them with salt to taste. Keep warm, whilst cooking the remaining croquettes.
- Transfer to a serving platter and serve warm either with a light salad as a lunch or with sausages or liver or kidneys as part of a main meal or a barbeque (or be really bad and snack on them!).
GRAHAM'S HOT TIP:
If you want simple potato croquettes, you can try the recipe here
Reviews of Potato and Cheese Croquettes
| April 20 2014 Delicious! I now make a modified version of these using manchego rather than mozerella and I really think it improves the dish tremendously! try it and I'm sure you'll agree. Either way this recipe is outstanding aliceinwonderland (5 reviews) |
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