Potato and herb croquettes
- Number of Servings: 8
Ingredients
MethodPeel and roughly chop potatoes. Steam until very soft then mash and season. Set aside and allow to cool for 5 minutes, then stir through herbs. Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll into a log shape. Roll the croquette in the flour, shaking off any excess. Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture. Place croquettes in the fridge to chill for 20 minutes. Add enough olive oil in a non-stick frying pan to reach a depth of 3cm. Heat oil to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining croquettes, reheating the oil between batches. Drain on paper towel. Serve with lemon wedges.Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes. SourceTaste.com.au - July 2009Taste.com.au - July 2009, Page 6 Recipe by Kate Murdoch Add this recipe to:del.icio.us Facebook StumbleUpon Yahoo! Print Email Reviews Save Larger Smaller Average Member Rating:5 out of 5 from 2 votesRate this 2 members have rated this recipe.1 member has questions about this recipe. More recipes like this one:Kid friendly recipesPotato recipesSide dishes recipesVegetarian recipesWinter recipesDisplay the full list of collections Taste.com.au - July 2009 In this month's issue Eat in, eat out, eat well. Look for the new taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
Peel and roughly chop potatoes. Steam until very soft then mash and season. Set aside and allow to cool for 5 minutes, then stir through herbs. Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll into a log shape. Roll the croquette in the flour, shaking off any excess. Dip in the egg and roll in the breadcrumbs to evenly coat. Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture. Place croquettes in the fridge to chill for 20 minutes. Add enough olive oil in a non-stick frying pan to reach a depth of 3cm. Heat oil to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining croquettes, reheating the oil between batches. Drain on paper towel. Serve with lemon wedges.
Serving Size: 2 croquettes
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKHEBA.
Serving Size: 2 croquettes
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKHEBA.
Nutritional Info Amount Per Serving
- Calories: 74.4
- Total Fat: 1.1 g
- Cholesterol: 23.2 mg
- Sodium: 143.7 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g