Cheesy Potato Croquettes
Cheesy potato with pancetta and onion, coated in crunchy breadcrumbs. Great as a side or as a snack.
Print Pin RateServings: 16 Croquettes
Ingredients
- 600 g Maris piper potatoes
- 150 g Pancetta
- 1 Onion finely diced
- 140 g Cheddar grated
- 40 g Parmesan grated
- 1 Egg yolk
To coat the croquettes:
- 80 g Plain flour
- 2 Eggs beaten
- 150 g Panko breadcrumbs
Instructions
- Peel and chop the potatoes into small chunks. Place into a pan of cold, salted water. Bring to the boil and cook until the potatoes are tender.
- Once the potatoes are tender, drain them and leave to steam dry for a couple of minutes. But not so long that they cool down as you need them to be hot to melt the cheese.
- Tip the potatoes into a bowl or back into the saucepan, add the grated cheddar, parmesan, and an egg yolk. Mash until it’s smooth.
- Fry the pancetta in a dry pan over a high heat until it starts to turn crispy. Add the finely diced onion and cook for a few more minutes, until it softens.
- Add the pancetta and onion to the mashed potato, then season with salt and pepper. Once the mixture is cool enough to handle, roll it into 16 croquettes. You can make these into the traditional cylinder or into balls.
- Coat each croquette in the flour, then the beaten egg and finally the panko breadcrumbs.
- Heat a good amount of oil in a large frying pan and shallow fry them until they are golden and crispy all over. You may need to do this in batches.
- Pop them onto kitchen paper to get rid of any excess oil.
- Serve as a side dish or with a soured cream and chive dip.
1 comments on “Cheesy Potato Croquettes”
Sooo delish and easy to make 🙌🏻