Recipe may contain gluten, milk, soy, sesame and egg.
Crunchy potato morsels oozing with garlic butter when you bite into them. Best to double the portion, as these will fly off the plate!
40g butter, at room temperature
2 garlic cloves, crushed
1 tbsp finely chopped fresh continental parsley
600g sebago potatoes, peeled, coarsely chopped
75g (1/2 cup) plain flour
2 eggs, lightly whisked
70g (3/4 cup) fine dried breadcrumbs
Vegetable oil, to deep-fry
5 Method Steps
Step 1Place the butter(40g butter, at room temperature), garlic (2 garlic cloves, crushed) and parsley (1 tbsp finely chopped fresh continental parsley) in a bowl. Use a fork to mash to combine. Divide into 12 even portions (about 1 teaspoon each). Place on a plate and chill until required.
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Step 2Place potatoes (600g sebago potatoes, peeled, coarsely chopped) into a saucepan, cover with water and bring to the boil over medium-high heat. Boil for 8 to 10 minutes or until tender, but not falling apart. Drain well. Return to pan and shake over medium heat for 1 minute to remove excess moisture. Mash until smooth. Season. Transfer to a large mixing bowl, spreading out to cool completely.
Step 3Divide the potato into 12 even portions and roll into logs about 6 to 7cm long. Shape a piece of garlic butter into a similar but slightly smaller size and press gently into the centre of potato. Reshape potato to enclose the butter. Repeat with remaining garlic butter and potato.
Step 4Divide flour (75g (1/2 cup) plain flour), eggs (2 eggs, lightly whisked) and breadcrumbs (70g (3/4 cup) fine dried breadcrumbs) among 3 separate shallow bowls. Dip each croquette in flour, then in egg and then roll in the breadcrumbs. Transfer to a tray lined with baking paper. Place in the fridge for 15 minutes to firm.
Step 5Pour enough oil (Vegetable oil, to deep-fry) into a large, deep frying pan to reach 2cm up side of pan. Place over medium-high heat (oil is ready when a few breadcrumbs, dropped into the oil, sizzle immediately). Cook croquettes, in 2 to 3 batches, turning occasionally, for 3 minutes or until golden. Drain on paper towel. Season with salt to serve.