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Bacon and cheese croquettes
Bacon and cheese croquettes
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Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
European croquettes are made with thick white sauce, meat or fish, crumbed, and fried. Varieties include rich ragout in France, jamon in Spain, and bacalao in Portugal. Australian version swaps white sauce with mashed potato, adding bacon, green onions, and melty mozzarella. Serve as a main or side with salad, roast, or as a snack with tonkatsu sauce and beer. Check out more croquette recipes on Taste for inspiration like ham and pea, salmon and white bean, and pumpkin and bocconcini.
Ingredients:
  • 4 rashers middle bacon, trimmed, finely chopped
  • 500.00 ml cold mashed potato
  • 1 egg yolk
  • 2 green onions, finely chopped
  • 187.50 ml plain flour
  • 40g mozzarella cheese, cut into 1cm cubes
  • 375.00 ml fresh breadcrumbs
  • 1 egg
  • 64.38 gm milk
  • Azalea grapeseed oil, for shallow-frying
  • Mixed salad leaves, to serve
Instructions:
  • Preheat a medium non-stick frying pan over medium heat. Cook bacon until crispy, around 3 to 4 minutes. Place on a paper towel-lined plate to drain.
  • Mix together mashed potato, egg yolk, onion, bacon, and 1/4 cup flour in a large bowl. Shape heaped tablespoons of the mixture into 20 balls. Insert 1 cheese cube into the center of each ball and mold the mixture around the cheese to seal it inside.
  • Prepare a plate with the remaining flour and another plate with breadcrumbs. In a shallow bowl, whisk together the egg and milk. Roll the croquettes in the flour, then dip them in the egg mixture, and finally coat them in breadcrumbs.
  • 1. Heat oil in a deep frying pan until shimmering. Fry croquettes in batches, turning occasionally, until golden brown (3 to 4 minutes). Drain on paper towels and serve with salad.

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