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Garlic bread croquettes recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Garlic butter stuffed crispy potatoes, so irresistible you'll want seconds!
Ingredients:
  • 40g butter, at room temperature
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh continental parsley
  • 600g sebago potatoes, peeled, coarsely chopped
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 70g (3/4 cup) fine dried breadcrumbs
  • Vegetable oil, to deep-fry
Instructions:
  • Combine butter, garlic, and parsley in a bowl, then use a fork to mash together. Form the mixture into 12 even portions (about 1 teaspoon each) and place them on a plate to chill until needed.
  • In a saucepan, gently simmer potatoes in water until tender but firm. Drain thoroughly. Toss in the pan over medium heat briefly to dry. Mash until creamy, season to taste, and let cool in a large bowl.
  • Take the potato and divide it into 12 even portions, rolling each into logs that are about 6 to 7cm long. Shape a piece of garlic butter into a slightly smaller size and press it gently into the center of each potato. Reshape the potato to enclose the butter, and repeat with the remaining garlic butter and potato.
  • Prepare a dredging station by setting up three shallow bowls with flour, eggs, and breadcrumbs. Coat each croquette first in flour, then in egg, and finally roll it in breadcrumbs. Arrange the coated croquettes on a tray lined with baking paper and chill in the fridge for 15 minutes to firm up.
  • Fill a large, deep frying pan with oil to reach 2cm up the side of the pan. Heat over medium-high heat until the oil is hot enough to make a few breadcrumbs sizzle immediately when dropped in. Cook croquettes in batches for about 3 minutes, flipping occasionally, until golden brown. Drain on paper towels and season with salt before serving.

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