Yummy potato croquettes with bacon, shallots, a little dill and gooey cheesy center, served with a salad, your favorite sauce, or side dish with your steak these even make a great picnic and taste just as good cold.
4 shallots, chopped finely
1 teaspoon of dried dill
1 egg separated
3 rashes of bacon, diced and cooked till crispy
cheese, of your choice, cut into small cubes
plain flour
breadcrumbs
Vegetable oil for frying
2. organize the crumbing bowls, one with plain flour, 1 with breadcrumbs and the other with the egg white whisked with a little milk
3. get a heaped spoonful of the potato mixture and place a cube of cheese in the middle and make the croquettes.
4. roll each croquette in flour, shake of excess, dip in the egg wash then roll in the crumbs. Place them in the fridge for about 15 mins.
5. heat the oil in a non stick pan, about 3cms deep, fry the croquettes in batches, remove with a spoon and drain on a paper towel.
What you need:
5 potato's, boiled and mashed, cooled ( I put mine through a ricer)4 shallots, chopped finely
1 teaspoon of dried dill
1 egg separated
3 rashes of bacon, diced and cooked till crispy
cheese, of your choice, cut into small cubes
plain flour
breadcrumbs
Vegetable oil for frying
What to do:
1. In a bowl put the potato, bacon, shallots, dill, and the egg yolk, 1 tablespoon of flour, and 2 tablespoons of breadcrumbs mix well2. organize the crumbing bowls, one with plain flour, 1 with breadcrumbs and the other with the egg white whisked with a little milk
3. get a heaped spoonful of the potato mixture and place a cube of cheese in the middle and make the croquettes.
4. roll each croquette in flour, shake of excess, dip in the egg wash then roll in the crumbs. Place them in the fridge for about 15 mins.
5. heat the oil in a non stick pan, about 3cms deep, fry the croquettes in batches, remove with a spoon and drain on a paper towel.
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