Potato and Egg Croquettes, golden and crispy on the outside and soft in the centre, mildly spiced and full of flavour. It’s a perfect appetizer, kid-friendly snack and is freezer-friendly too
Course: Appetizer, Brunch, Side Dish, Snack
Author: Hirra Pervaiz
3potatoespeeled and cut in cubes
3Eggsboiled and mashed
1tspRed Chili flakes
1/2tbspGreen chiliesfinely chopped
3cupsCheese savouries or crackers
Oil for frying
In a pot add the potatoes, fill it with cold water enough to fully cover the potatoes. Add 1 tsp of Salt. Bring it to a boil over high heat and let simmer on medium for about 15 minutes or until potatoes are tender. Using a potato masher, mash the potatoes to smooth. Allow to cool.
In a bowl add mashed potatoes, boiled and mashed egg, cream cheese, salt, black pepper, red chilli flakes, green chillies, dried oregano, ground nutmeg and cilantro. Mix with a wooden spoon or spatula until well combined.
Lightly wet your hands with water, take 1 Tbsp of the mixture and roll it into a ball. Then continue rolling it between your palms to shape each croquette into a log.
To make the cheese crumbs for coating. Break the crackers into smaller pieces and blitz them in a grinder or food processor.
Prepare the dredging station. Take three shallow plates, fill one with plain flour, one with whisked eggs and the third with cheese crumbs.
Roll the croquettes first in flour then in egg, then cheese crumbs. Then again in egg and cheese crumbs. Set aside on a plate or a dish. Repeat the process for all the potato and egg croquettes. Refrigerate for about 15 minutes before frying.
Add vegetable oil in a pan, heat it over medium heat. It should only be a couple of inches deep to cover the sides of the croquettes, not to soak it completely.
Fry the croquettes in batches, flipping once to make sure they are golden and crisp from all sides. Drain on paper towel. Allow it to cool a little before serving.
Serve warm with your favourite dipping sauce.
To Bake - You can bake these potato and egg croquettes instead for frying. simply spray the croquettes with cooking spray. Place them on a baking tray and bake for 15 minutes at 400 degree F until golden and crispy.
To Make ahead - You can easily make the potato and egg croquettes ahead of time and keep in the fridge. Cover with plastic until ready to fry. It can stay in the fridge for up to 3 days.
To Freeze - You can freeze these potato and egg croquettes. After coating in egg, flour and breadcrumbs place them in a dish and freeze until firm. Transfer into a ziplock bag. when ready to eat simply take out and fry in hot oil. don’t thaw.
To Re-heat - These can easily be reheated in the oven. Place them on a baking sheet lined with parchment paper and bake at 400 degrees F for 10 minutes. Do not re-heat using microwave ad the boiled egg in the croquettes might just explode.
To customize - You can add in your favourite ingredients, swap boiled eggs for boiled and shredded chicken, mince, fish or vegetables. For a gluten-free version use gluten-free flour and breadcrumbs
Potato and Egg Croquettes https://ticklethosetastebuds.com/potato-and-egg-croquettes/