- 2kgs potatoes
- 50ml milk (warmed-up)
- 1 tsp salt
- 3 shallots (chopped finely)
- 2 cloves garlic (chopped)
- 2 tsp dried mixed herbs
- 1/4 tsp ground black pepper
- 3 tbsp margarine
- 2 egg yolks
- 1 egg (lightly beaten)
- Oil for shallow frying
- 1/4 flour (for hand dusting)
- 1 tsp baking powder
This was another one of my mum’s specialty meals. Ideally she used fresh parsley which at the time I was preparing this dish I couldn’t find. However, you can easily find parsley in supermarkets such as Spar, Born Marche, TM or OK or any fruit and veggie shop. Though the preparation may seem a bit tedious, the results will be worth it. Every bite comes with a crispiness on the outside and a soft velvet-y texture on the inside. It can also be a great dish for vegetarians who eat eggs as it contains some eggs. Okay, let’s get started!
- Get your ingredients ready which are 2kgs potatoes,50ml milk (warmed-up),1 tsp salt,3 shallots (chopped finely),2 cloves garlic (chopped),2 tsp dried mixed herbs or 2 tbsp fresh parsley, 1/4 tsp ground black pepper ,2 tbsp margarine, Breadcrumbs,2 egg yolks,1 egg (lightly beaten), Oil for shallow frying, 1/4 flour (for hand dusting), and 1 tsp baking powder. Refrigerate your eggs as you begin on the potatoes so as to avoid salmonella. Cut your potatoes into cubes and put them in a good sized pot. Fill up with water add salt and partly cover. Bring them to the boil until they are well done (soft and tender). This took about 2omin on my cooker.
- When your potatoes are done, mash them up, add the warmed milk and margarine (1 tbsp) and mash again until you get a thick lump-free consistency. Transfer your mashed potato into a bowl. Take your refrigerated egg yolks and add them to the mashed potato. Add all the other ingredients save for breadcrumbs, lightly beaten egg, oil, and the flour for dusting.
- Mix until everything is well combined. Take a platter or tray. Flour your hands using the dusting flour and then using your hands take medium sized portions of the mashed potatoes and roll it up into mini-sausage shapes. Continue doing this until all the mashed potato is finished. Refrigerate for 30min to allow the potato croquettes to firm up. 2 min before your 30min is up, prepare your lightly beaten egg and the breadcrumbs. After 30min remove your potato croquettes from the refrigerator.
- Dip each potato croquettes into the lightly beaten egg first and then roll it in the breadcrumbs and put back on the platter. Repeat process until all the croquettes are coated. Return them to the refrigerator again for another 30min. This time to set the breadcrumbs. After 30min heat oil in pan – please note – do not over-heat your oil as your croquettes will burn. Fry your potato croquettes in batches until they are all done and they are golden brown in color.
- There you have it!
Pictorial Detailed Instructions
I hope you will enjoy making these beauties. As mentioned there is some effort to be invested in the process but the outcome is just irresistible. Are you on my mailing list already? If not please feel welcome to sign-up here so you get my recipes in your inbox whenever I publish them on the site. I also appreciate your comment below. Thanks!