Croquettes with cheese

My version

Croquettes 

Makes around 22 pieces

• 1/2 kg potatoes

• 100g parmesan / Emmenthaler / Óðalsost

• 50g wheat, for stiff consistence, not really needed but makes it more firm. Needs at least 50g for the gluten glue but if fried cold they just get soft, 

• 1 tsp salt 

• 1 tsp pepper 

• 1 small egg

Dip

• 1 egg

• 100g breadcrumbs

• Oil for frying

Method

1. Boil the potatos, drain and peel (no need to peel if very fresh, thin peel and a good mixer)

2. Mash them together (in a mixer , add cheese, salt+pepper to taste and 1 egg

3. Cool in the fridge

4. Put in a large form, butter slightly the bottom and make flat and cool

5. Dump on a table and cut into desired width

6. Make the croquettes, in your desired form

7. Dip in whipped egg and then in the breadcrumbs

8. Fry at medium-high in a skillet (with very little butter or dry) or in an oven at 180°C for 20-25 min

Original recipe

Ingredients

• 750g floury potatoes (such as Maris Piper or King Edward), cut into 1.5cm cubes

• 125g mature cheddar, grated

• 1 medium egg, beaten, plus 1 egg yolk (freeze the extra white for use in another recipe)

• 70g dried breadcrumbs

• 750ml sunflower or vegetable oil, for frying (optional)

• Dipping sauce of your choice, to serve

Method

1. Tip the potatoes into a large pan, cover with cold water and bring to the boil. Once boiling, reduce the heat and simmer for 15 mins, or until the potatoes are tender. Drain, then leave to cool slightly.

2. 750g floury potatoes (such as Maris Piper or King Edward), cut into 1.5cm cubes

3. Return the potatoes to the pan and add the cheese, some seasoning and the egg yolk. Mash well using a potato masher or fork until smooth. Taste for seasoning and adjust if needed, then leave to cool slightly.

4. When the mixture is cool enough to handle, form into 16 small logs using dampened hands. Tip the beaten egg into a shallow bowl and the breadcrumbs into a second. Dip each croquette into the egg, then the breadcrumbs, rolling to coat. Put on a baking tray and chill for 1 hr to firm up.

5. The croquettes can be baked or fried. To bake, heat the oven to 180C/160C fan/gas 4 and bake for 20-25 mins until deeply golden and crisp. Alternatively, heat the oil in a deep, heavy-based saucepan to 200C, or until a cube of bread dropped in turns brown within 30 seconds. Fry the croquettes in batches for about 3 mins per batch, turning with a fish slice or slotted spoon until deeply golden. Cooked croquettes may also float towards the surface. Remove from the oil using a slotted spoon and drain on kitchen paper. Season and serve hot with your favourite dipping sauce.

https://www.bbcgoodfood.com/recipes/potato-croquettes