St. Patrick’s Day Crispy Potato Croquettes

St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd

St. Patrick’s Day Crispy Potato Croquettes


Ingredients:  (Serves 4)
6-8 large mashing potatoes - peeled & diced
50g (1.8oz.) unsalted butter - cubed
½ cup full cream milk - plus extra if required
2 teaspoons onion powder
¾ cup parmesan cheese - grated
1-2 tablespoons green food colouring
1 bunch fresh spring onions - thinly sliced
Sea salt and black cracked pepper to season
1 medium clove garlic - finely crushed
1 cup bacon - finely diced
2 teaspoons grape seed oil
Oil for deep frying

Breadcrumb Coating:
2-3 cups plain flour
3 large eggs - lightly beaten
2-3 cups breadcrumbs
½ cup parmesan cheese - grated
2-3 teaspoons green food colouring
Sea salt and fine white pepper to season

Zesty Aioli Dipping Mayonnaise:
¾ cup whole egg mayonnaise
1 small clove garlic - finely crushed
Juice from 1 small lime
Sea salt and fine white pepper to taste


Method:
Place the potatoes in a large deep saucepan.
Cover with cold water.
Season with salt and bring to the boil.
Cook for 8 minutes, or until the potatoes are soft.
Drain and place back into the saucepan.

Add the butter, milk, cheese, onion powder, garlic, spring onions, green food colouring salt and pepper.
Mash the potatoes until smooth.
Set aside.

Preheat 2 teaspoons grape seed oil in a non-stick frying-pan.
Fry the bacon for 3-5 minutes, or until golden brown and crispy.
Fold the bacon pieces through the green mash.

Breadcrumb Coating:
Using three separate medium sized bowls; add the flour to the first bowl.
Season with salt and pepper.
Set aside.

Add the beaten eggs to the second bowl.
Set aside.

Add the breadcrumbs, parmesan cheese, 3 teaspoons food colouring, salt and pepper to the third bowl.

In a large saucepan, preheat the frying oil to 180°C (356°F)
Line a wire cooling rack with paper towel.
Set aside.

Roll small, golf ball size, mash balls between your hands.
Coat each ball in the seasoned flour, egg wash and then breadcrumbs.
Fry the croquettes in batches of 3 to 4 at a time, for 1-2 minutes, or until lightly golden brown.
Allow to cool on the paper towel.

Zesty Aioli Dipping Mayonnaise:
Whisk the mayonnaise, garlic, lime juice, salt and pepper together until smooth.
Serve the aioli along with the green potato croquettes.
Serve hot along with a cold beer.



See what else I have for you

Scroll Up

Pages on this site

Site Map

The Company

Bookshelf Collections (Pty) Ltd. 2009 - All Rights Reserved ©

Contact Us

Email: Customer_Service@BookshelfCollections.com

For Your Safety

Site Encryption


Finance

We do not take, record or hold any credit card information. All transactions are forwarded through Your card provider.

St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd
St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd
https://www.BookshelfCollections.com/index.html
St. Patrick’s Day Crispy Potato Croquettes (Recipes for Home & Restaurant) by Nadine Lloyd