Mozzarella-stuffed croquettes
Chef:
Kate Gibbs
Prep:
15 mins
Cook:
20 mins
When I was really little I’d always get awestruck in the supermarket by the array of microwavable, just-throw-in-the-oven-then-eat foods on offer in the frozen food aisles. I was only allowed frozen berries, but it was those croquette potato balls I really wanted. Since then, I’ve read the ingredients lists on these things and even ventured to taste them – and I realise now why they were banned on our house! So I make these instead and they are so, so much better.
6 potatoes, leftover mash
200g mozzarella cheese, roughly chopped
30g parmesan cheese, grated,
3 large eggs
110g breadcrumbs
400ml olive oil
Mash potatoes then stir in cheeses, a few pinches, of seas salt and freshly ground black pepper and 1 egg. In a shallow bowl, lightly beat the other 2 eggs with a fork. Pour breadcrumbs into another shallow bowl beside it. Line a baking tray with baking paper.
Form potato mixture into about 24 balls and roll into slightly oblong shapes.
One at a time, dip croquettes into beaten eggs, letting excess drip off, then roll in breadcrumbs to coat. Place on baking tray as you make them.
Heat 120ml of oil in a large frying pan over medium-high heat. Fry croquettes in batches, turning until golden brown on all sides – about 5 minutes per batch. Add and heat a little more of each oil between each batch.
Transfer each batch to paper towels, sprinkle with chopped parsley and serve immediately.
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Starters, Side Dish, Snacks, Tapas
Special Info
Vegetarian
Level of Difficulty
Moderately Easy
