For 40 Croquettes ( Serves 12 for light lunch with salad or 20 for canapes)
- 800g, boiled/steamed then riced potatoes, or just mashed. Try to remove lumps.
- 3 eggs slightly beaten
- ½ cup grated Pecorino or parmesan cheese at 25 grams
- 1 tsp seeded Dijon mustard
- 1 tablespoon dried Native Thyme (to taste – check as adding – native thyme develops in flavour intensity overnight)
- salt and pepper to taste
- canola oil
- 1 C plain flour
- 4 eggs slightly beaten with 2 tbsp milk
- 1 tablespoon water
- 2C cups of Panko and regular breadcrumbs mixed.
- Combine riced potatoes with the beaten egg, Romano cheese, and Dijon, salt and pepper.
- Divide the mixture into 40 scoops. With dampened hands roll into a ball, then onto parchment. Allow approximately 12g per ball.
- Put in fridge to cool and harden slightly.
- Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.
- Roll each croquette, one by one in the flour, make sure to remove excess flour.
- Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
- Dip back into egg and again in breadcrumbs (called the ‘ double pane’ to ensure no leaks).
- In batches of 5 croquettes, “pan fry” in oil to colour off
- Once all the croquettes have been “pan fried” place in a preheated oven at 180C for 15 minutes.
- Serve with Illawarra plum chutney and sour cream.