Potato Croquettes Side Dishes Recipes

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Potato Croquettes


  • 5 cups floury potatoes, peeled and
  • quartered
  • 2 tablespoons cream or melted butter
  • 3 eggs
  • 1 teaspoon nutmeg
  • plain flour, for coating
  • 1 1/2 cups dry breadcrumbs,
  • for coating
  • oil, for frying
  • for chilling
  • Total cooking time: 30 minutes
  • Makes 12

  • Method:

  • Steam or boil the potatoes for 10-15 minutes, or until just tender (pierce with the point of a small sharp knife - if the potato comes away easily, it is ready).
  • Drain well and return to the pan.
  • Stir over medium heat to remove excess moisture, then mash well.
  • Stir in the cream or melted butter, one egg, the nutmeg and some salt and freshly ground black pepper.
  • Spread the potato onto a plate with a wooden spoon, cover with plastic wrap and refrigerate for at least 30 minutes.
  • Divide the potato mixture into 12 evenly sized portions and form each one into a sausage shape about 5in long.
  • Place the flour and breadcrumbs into two separate shallow dishes. Lightly beat the remaining eggs and pour into a shallow bowl.
  • Roll the croquettes in the flour and shake off the excess.
  • Dip in the beaten egg, then coat evenly in the crumbs, shaking off the excess.
  • Place the croquettes in a single layer on a try or plate, cover with plastic wrap and refrigerate for at least 2 hours.
  • Fill a deep heavy-based pan a third full of oil and heat to 180�C (350�F) (a cube of bread dropped in the oil will brown in 15 seconds).
  • Cook the croquettes in batches for 5 minutes, or until golden.
  • Remove carefully with a slotted spoon, drain on paper towels and keep warm while cooking the remaining croquettes.

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