Herbed Potato Croquettes
1
- Prep Time20 mins
- Total Time30 mins
- Makes18 croquettes
Recipes and Food Styling by Eshun Mott. Produced by Sun Ngo. Photography by Carmen Cheung. Prop Styling by Madeleine Johari.
These light bites are a great way to use up extra mashed potatoes. The crisp outer crust is perfect for holding together potatoes mixed with fresh green herbs and kicky jalapeno. Serve them with a flavourful two-ingredient dip.—Eshun Mott
Ingredients
2 cups cold leftover mashed potatoes
2 large eggs,separated
2 green onions, finely chopped
1/4 cup chopped cilantro
2 tbsp seeded, finely chopped jalapeno
1 cup all-purpose flour
1⁄4 tsp plus 1⁄8 tsp salt, divided
1 1⁄2 cups fine plain bread crumbs
Canola oil, for frying
Sauce
1/2 cup yogurt
1/4 cup mango chutney
Instructions
Stir potatoes with egg yolks, green onions, cilantro and jalapeno in a large bowl until combined. Taste and adjust seasoning as needed. Roll potato mixture into 1-in. balls. (You will have about 18.) Arrange on a plate, and then cover and refrigerate until needed.
Gather three shallow dishes. Stir flour with 1⁄8 tsp salt in one dish. Stir bread crumbs with 1⁄8 tsp salt in second dish. Whisk egg whites with remaining 1⁄8 tsp salt in third dish until frothy.
Pour oil into a heavy pot until it reaches 11⁄2 in. up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 350F. Line a baking sheet with paper towels and set aside.
Working with a few potato balls at a time, roll in flour to coat, then egg whites, then crumbs. Carefully transfer to hot oil. Fry, turning as needed, until fully browned and crisp, about 2 min. Transfer to prepared sheet. Repeat with remaining balls.
Sauce: Stir yogurt and chutney together in a medium bowl. Serve with warm croquettes.
Kitchen tip
This recipe works best with mashed potatoes that aren’t too soft and creamy. If you’re not sure whether your leftover potatoes will work, make the mixture and try coating and frying just one ball. If it doesn’t hold together, fold some bread crumbs into the remaining potato mixture, 2 tbsp at a time, until it’s workable. If you don’t have leftover mashed potatoes and want to start from scratch, peel, boil and mash 454 g russet potatoes, and then combine them with 2 tbsp each butter and cream. Season with salt.