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Serves: 4 - 6

Prep Time20 minsCook Time10 minsTotal Time30 mins

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
 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

DIRECTIONS

1

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

2

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

3

Deep-fry gently until golden

4

Mix all the dressing ingredients well together

5

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
 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

Directions

1

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

2

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

3

Deep-fry gently until golden

4

Mix all the dressing ingredients well together

5

In a large bowl mix the salad leaves, carrot, cucumber and herbs add the croquettes and spoon in the dressing, toss to combine

Cheesy mashed potato mini croquettes, fresh herb salad