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Serving: 2

Prep Time15 minsCook Time30 minsTotal Time45 mins

INGREDIENTS

 2 large potatoes, with the skin on, cooked and mashed
 2 large eggs
 50 g cheddar cheese, grated
 30 ml (2 tbsp) fresh parsley, finely chopped
 2 garlic cloves, crushed
 ½ onion, finely chopped and lightly fried
 Salt and pepper, to taste
 250 ml (1 cup) cake flour
 120 g fresh breadcrumbs
 15 ml (1 tbsp) water

DIRECTIONS

1

In a large mixing bowl add the mashed potatoes, 1 large egg, cheddar cheese, parsley, garlic, onion, and season well. Mix to combine

2

Scoop out 45ml (3 tbsp) of the mixture at a time and roll into logs. Continue until all the mixture is used up

3

Put the flour into one medium bowl, the breadcrumbs into another and lightly beat the egg and water into a third bowl

4

Roll each croquette in the flour, then dip it into the egg, and lastly roll it in the

5

Refrigerate for about 20 minutes

6

Heat enough oil to fry the croquettes until golden and drain well

7

Serve together with a dip made up of mayonnaise and tomato sauce

Ingredients

 2 large potatoes, with the skin on, cooked and mashed
 2 large eggs
 50 g cheddar cheese, grated
 30 ml (2 tbsp) fresh parsley, finely chopped
 2 garlic cloves, crushed
 ½ onion, finely chopped and lightly fried
 Salt and pepper, to taste
 250 ml (1 cup) cake flour
 120 g fresh breadcrumbs
 15 ml (1 tbsp) water

Directions

1

In a large mixing bowl add the mashed potatoes, 1 large egg, cheddar cheese, parsley, garlic, onion, and season well. Mix to combine

2

Scoop out 45ml (3 tbsp) of the mixture at a time and roll into logs. Continue until all the mixture is used up

3

Put the flour into one medium bowl, the breadcrumbs into another and lightly beat the egg and water into a third bowl

4

Roll each croquette in the flour, then dip it into the egg, and lastly roll it in the

5

Refrigerate for about 20 minutes

6

Heat enough oil to fry the croquettes until golden and drain well

7

Serve together with a dip made up of mayonnaise and tomato sauce

Cheesy potato croquettes