November 03, 2017
Comfort Food, Side Dishes, Snacks,
Dairy, Vegetables, Appetizers, Potatoes , Australian, Irish, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Game/Sports Day, Summer, Sunday Dinner, Deep Fry, Refrigerator, Vegetarian, Kosher Dairy more
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"I had some left over mashed potato's and wanted to use them up, preferably without having to make a meal.
I found this recipe on S.B.S. it is from a series "River Cottage Australia".
Now I am not a fan of fried food, as a matter of a fact I could count on one hand , how many times I have deep fried something, but I thought I would try these.
Well.... The family loved them, served with Homemade Relish, leftover chive dip, and some sour cream, this made for a really easy and budget meal.
NOTE: I did find out after my first batch only to use mashed potato that did not have milk and butter.... The next night I made this using straight mashed potato, and they were a lot firmer to handle.
I used fresh breadcrumbs, and I would imagine, that if you have any bacon you could finely chop some and add some pieces to this mix which would be really tasty."
Combine the cold potato, two eggs, fresh parsley, mozzarella and flour, check the seasoning and add salt or pepper as needed.
Roll the potato mix into bite-sized balls and place them on a tray in the fridge for at least an hour.
For crumb mix; mix together the other three eggs and milk in a shallow bowl - Place the breadcrumbs on a tray next to them.
Heat enough oil for deep-frying in a large saucepan over medium-high heat.
Roll the balls in the egg wash, then the breadcrumbs and deep-fry, in batches, for about 3 minutes each. The crumb should be golden and the cheese melted on the inside.
Transfer the croquettes to paper towel to drain and enjoy hot with lemon squeezed over the top, sour cream or tomato relish.
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