Dan’s Croquettes

Ingredients:

• 1 kg AGRIA POTATOES, peeled, choppedin half
• 50g BUTTER
• 1 tsp SALT and freshly GROUND BLACKPEPPER
• 1 tbsp OLIVE OIL
• 1 RED ONION, peeled, diced
• ¼ cup (10g) FRESH CURLY PARSLEY, finely chopped
• ¼ cup (70g) FRESH CHIVES, finely chopped
• 1 SPRING ONION, white and green ports, finely chopped
• ¼ cup (40g) PLAIN FLOUR
• 3 EGGS, seasoned with salt and pepper, lightly beaten
• 2 cups (120g) PANKO CRUMBS
• 3 – 4 cups VEGETABLE OIL, for deep-frying
• 250g CHAMPAGNE HAM, diced
• 2 cups GRATED CHEESE, pizza blend is best
• 2 tbsp WHOLEGRAIN MUSTARD

Method:

To prepare the potatoes:

• Place the potatoes into a large saucepan or stockpot and fill with water.
• Place over a high heat and bring to the boil.
• Reduce the heat and cook for 20- 30 minutes or until the potatoes are soft.
• Remove from the heat and drain well.
• Tip the potatoes back into the saucepan.
• Add the butter, salt and pepper.
• Mash until smooth.
• Place a small frying pan over a medium heat and add the oil and red onion.
• Cook for 5 minutes until translucent.
• Add the onion to the mashed potatoes and mix through with the herbs and spring onion.

To prepare the croquettes:

• Add all the ingredients, for whichever option you prefer, into the mashed potato mixture.
• Mix until well combined.
• Roll the mixture into small logs or balls and place on a tray.
• Cover and place into the refrigerator for at least an hour (or overnight) to firm up.

To crumb the croquettes:

• Place the flour in a flat dish, the whisked egg mix in a bowl and the breadcrumbs in another dish with high sides.
• Roll the croquettes in the flour, and then dip them into the egg ensuring they are completely covered in the egg.
• Note: it is very important that they are well coated in the egg as this prevents them from bursting open when you deep-fry them.
• Next place the croquettes into the breadcrumbs and give them a good shake to make sure they are well coated in the crumbs.
• Place the crumbed croquettes back into the refrigerator for 15 minutes to firm up.

To cook the croquettes:

• Heat the oil in a wok or large saucepan.
• Deep-fry a few croquettes at a time, carefully turning them to ensure they brown evenly.
• Cook for approximately 5 minutes or until golden and crispy.
• Tip: don’t cook too many at once as this makes them hard to turn and it drops the temperature of the oildown, which can make the croquette soggy!
• Drain well on paper towels and lightly season with salt and pepper.