Cheesy mashed potato mini croquettes, fresh herb salad
Serves: 4 – 6
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Directions
- In plenty of salted boiling water, cook the potatoes until soft. Drain and mash until smooth and lump-free. Mix in the butter and season well, mix in the cheddar and form into small balls
- Take each ball and dip it into a mixture of egg and milk, then coat it generously in the breadcrumbs. Once all the balls are done refrigerate for 30 minutes. This will prevent them from falling apart
- Deep-fry gently until golden
- Mix all the dressing ingredients well together
- In a large bowl mix the salad leaves, carrot, cucumber and herbs add the croquettes and spoon in the dressing, toss to combine
Ingredients
- 2 potatoes, skin on
- 30 ml (2 tbsp) butter
- Salt, to taste
- 100 g cheddar cheese, grated
- 1 large egg, slightly beaten
- 45 ml (3 tbsp) milk
- 200 g breadcrumbs
- 200 g mixed salad leaves
- 1 carrot, thinly sliced
- 1 cucumber, sliced
- A few leaves of fresh mint
Dressing
- 60 ml (¼ cup) thick Greek yoghurt
- 1 garlic clove, crushed
- 60 ml (¼ cup) fresh parsley, finely chopped
- 1 small onion, grated
- 30 ml (2 tbsp) fresh chives
- Salt, to taste
- 30 ml (2 tbsp) Dijon mustard
- Juice of ½ lemon