Serves 6
Ingredients:
900g/2lb potatoes, scrubbed
150g/5oz/2½ cups fresh white breadcrumbs
50g/2oz/4 tbsp butter, softened, plus extra to grease
75g/3oz/½ cup freshly grated Parmesan
4 tbsp chopped fresh parsley
2 eggs, beaten
olive oil to drizzle
salt and ground black pepper
Method:
1 Bring the potatoes to the boil in a pan of cold salted water. Reduce the heat and simmer for 20 minutes or until tender. Preheat the oven to 230°C/450°F/Gas 8.
2 Meanwhile, spread the breadcrumbs out on a baking sheet and bake for 15 minutes or until golden. Transfer to a plate.
3 Drain the potatoes and leave to cool for 5 minutes, then peel and mash until smooth with the butter, Parmesan and parsley. Season with salt and pepper and mix well.
4 Put the beaten eggs in a shallow bowl. Take about 2 tbsp of the potato mixture and shape into a small cylinder. Roll first in the beaten egg and then in the breadcrumbs to coat. Repeat with the remaining potato mixture.
5 Put the croquettes in two buttered roasting pans. Cover and chill for 30 minutes.
6 Drizzle with a little oil and bake in the oven for 25 minutes or until golden brown. Serve immediately.
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| Restaurant Potato Croquettes |
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