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Potato and herb croquettes
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Irresistibly delicious croquettes with a crispy outer layer and soft center.
Ingredients:
  • 2 large potatoes
  • 62.50 ml chopped fresh herbs, (such as chives, parsley, tarragon and dill)
  • flour
  • 1 egg, lightly beaten
  • breadcrumbs
  • olive oil
  • lemon wedges, to serve
Instructions:
  • Peel and roughly chop the potatoes, then steam until very soft. Mash and season them, then allow to cool for 5 minutes. Stir in the herbs. Set up separate bowls with flour, egg, and breadcrumbs. Take one tablespoon of the potato mixture and shape it into a log. Coat the croquette in flour, then dip in egg and roll in breadcrumbs. Place on a tray lined with non-stick baking paper. Repeat with the rest of the potato mixture and chill the croquettes in the fridge for 20 minutes. Heat olive oil in a non-stick pan. Fry the croquettes for 2-3 minutes until golden brown. Drain on paper towels and serve with lemon wedges.

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