Potato and Native Thyme Croquettes

Ingredients

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

Pane

• 1 C plain flour
• 4 eggs slightly beaten with 2 tbsp milk
• 1 tablespoon water
• 2C cups of Panko and regular breadcrumbs mixed.

Instructions

1. Combine riced potatoes with the beaten egg, Romano cheese, and Dijon, salt and pepper.
2. Divide the mixture into 40 scoops. With dampened hands roll into a ball, then onto parchment. Allow approximately 12g per ball.
3. Put in fridge to cool and harden slightly.
4. Prepare 3 shallow bowls with flour in the first, egg wash in the second, and breadcrumbs in the third bowl.
5. Roll each croquette, one by one in the flour, make sure to remove excess flour.
6. Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
7. Dip back into egg and again in breadcrumbs (called the ‘ double pane’ to ensure no leaks).
8. In batches of 5 croquettes, “pan fry” in oil to colour off
9. Once all the croquettes have been “pan fried” place in a preheated oven at 180C for 15 minutes.
10. Serve with Illawarra plum chutney and sour cream.

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