- 1.6kg potatoes, peeled and cubed
- 8 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp milk
- 1 large egg
- 200g bacon, finely chopped
- 70g grated Parmesan
- 1/4 cup spring onions, finely chopped
- 180g Mozzarella, cut into 1cm cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Place potatoes in a large pot and fill with enough cold water to fully cover. Add 1tsp of salt to the water and stir. Bring to a boil over a high heat then reduce to medium and cook for 15 minutes or until fork tender.
Fry the bacon until crispy. Drain the potatoes and place them in a large bowl. Add salt, pepper, milk and one egg then mash with a potato masher. Stir in the bacon, Parmesan and spring onion. Prepare three separate bowls: one with the flour, one with the three beaten eggs and one with the breadcrumbs. Season the beaten egg and flour with salt and pepper.
Scoop out a golf ball sized portion of mashed potato. Flatten the ball in your hand and put a cube of Mozzarella in the center. Wrap the mashed potato around the cheese, forming a ball, Place on a plate and repeat with the remaining ingredients.
Roll the croquettes in the flour, then dip in the beaten egg, finally rollthem in the breadcrumbs, making sure they are completely covered. Refrigerate for an hour to ensure they hold their shape and are easier to fry. Add vegetable oil to a deep fryer and heat to 185C. Fry in small batches of 4 or 5 at a time. Place them in a paper towel lined bowl to cool a little. Serve warm with garlic aioli or mayonnaise.
By: Chrissy Rob