The quantities for this recipe is only a guide.
It all depends on how many you wish to make. I would suggest that you make double what you think you may need, as I promise you that nothing will be left once you dish them up, they will disappear so fast.
It’s such a versatile recipe that you use basically what you feel like!
Roughly 8 large potatoes, or if you want something different use half potatoes, and half sweet potatoes.
Cook till soft and prepare mash (as you will make your regular mashed potatoes) although these should be not soft and moist as regular mash, rather a bit towards the dryer side.
If you prefer chop spring onions and mix into the mash.
For a different flavor, you can also fry bacon, finely chopped, and mix into a mash.
Let it cool down properly.
Beat 2 – 3 eggs and add a little milk and mix well, keep aside.
Use breadcrumbs and mix with fresh finely chopped coriander. You can use a day or two old bread and chop into crumbs in a blender, add the coriander and chop again.
Alternatively, use a store bought box of breadcrumbs and add the finely chopped coriander and mix well.
Use your hands and form the croquettes, then dip it in the egg mixture, and then roll in the bread crumbs. Place in the fridge for 20-30 minutes to set in order to hold shape. The colder and harder the better.
Deep fry 6 to 8 at a time in rather hot oil till golden brown all over. If you have a big pan with oil you may add more, but I found less to work better, and make sure that the oil are pretty hot, otherwise, the croquettes will soak up the oil and crumble.
Serve lots and lots of Potato croquettes as they will disappear fast and before your eyes in record time!
Prepared, tried and tested Esme Slabs‘s brother from AUS