serves
2-4
prep
20 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 2 cups peeled and boiled potato, cooled
- ½-1 cup thick béchamel sauce
- 1 tbsp dill, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped, plus extra to garnish
- 50 g salami, diced
- 50 g green olives, pitted, diced
- 40 g mozzarella, cubed
- 1 tsp kecap manis
- 2 eggs
- 1 cup plain flour
- 2 cups breadcrumbs
- vegetable oil, for frying
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
Chilling time: 1 hour
Instructions
- Break up potato and set aside.
- In a bowl, combine potato, béchamel sauce, herbs, salami, olives, mozzarella, kecap manis, a pinch of salt and good amount pepper. Using a fork, gently mix ingredients until incorporated.
- Using a soup spoon to portion mixture, roll into balls.
- Place flour, eggs and breadcrumbs in separate bowls. Whisk eggs. Coat croquettes in flour and dust off any excess. Dip in egg, then roll in breadcrumbs. Double coat croquettes by repeating egg and breadcrumb layers.
- Chill in fridge for 1 hour, until firm.
- Heat enough oil to cover croquettes in a large saucepan over medium-high heat, until 180°C. Gently cook croquettes, in batches, turning occasionally, for 3–4 minutes, or until golden brown.
- Drain on paper towel and season with salt.
- Combine mayonnaise and Dijon mustard in a bowl. Spoon mayonnaise onto a plate to act as a base for three croquettes. Garnish with extra chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
