Smoked Potato Croquettes

Ingredients:

  • 6 Challenger potatoes (large)
  • 150g Cream cheese
  • Bread crumbs
  • 3 Eggs
  • Salt and pepper
  • Rosemary
  • Cooking oil

Method:

  • Heat the oven to 200°C.
  • Bake the potatoes in the oven for 1 hour, or until they fully cooked.
  • Once potatoes are cooked, cut open, and scoop out the white potato flesh.
  • Optional: If you desire a smoked flavour, place the potatoes on a perforated tray, cover with foil, and hot smoke over wood chips for 3-4 minutes.
  • Allow the potatoes to cool.
  • Once the potatoes have cooled, mix in the cream cheese, herbs, salt and pepper.
  • Add a pinch of chopped rosemary, salt and pepper to your taste.
  • Roll into 30g sized balls.
  • Place the beaten eggs and breadcrumbs in two separate bowls.
  • Dip the potato balls in egg, and cover with breadcrumbs.
  • Deep-fry the potato balls in cooking oil at 180°C until golden brown.
  • Serve hot, with a sauce of your choice. (Recommended: Sweet mustard sauce).

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