Easy Potato Croquettes

INSTRUCTIONS

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These easy potato croquettes are a great recipe to try with the kids!

1. Place the potatoes in a large saucepan and fill with cold water to cover. Bring to a boil and cook until they are tender when pierced with a fork, about 15-20 minutes.
2. Drain the potatoes, shaking the colander to make sure all the water is gone. Use a potato masher to mash the hot potatoes until they’re smooth.
3. Add the eggs, breadcrumbs, flour, cheese, parsley and a good pinch of salt and pepper to the mashed potatoes. Mix well to make a firm, dry mixture (using your hands is easiest!). You may need to add a tablespoon or two of extra flour if the mixture is very soft. Taste and adjust seasoning.
4. Roll generous tablespoons of the dough between the palms of your hands to form logs 4-5cm long. Using a cookie scoop makes portioning easy, but if you don’t have one a regular spoon is fine. If the dough is a little sticky, slightly dampen your hands with water to stop sticking.
5. Put the formed logs into the fridge for 15-30 minutes to firm up; this will help them hold together when frying.
6. Heat the olive oil in a frying pan over medium heat. When the oil is hot but not smoking, add croquettes to the pan and fry until browned on all sides, about 6 minutes. You’ll need to do this in batches, leaving enough room in the pan to move and turn the croquettes as they cook.
7. Transfer the cooked croquettes to a plate lined with paper towels to drain, before serving sprinkled with chopped parsley and flaky salt, and mayonnaise or aioli for dipping.

Recipe created by Emily Rhodes.