Small and tasty. Crunchy on the outside and fluffysoftcheesy on the inside.
- 400g mashed potato
- 50g parmesan, grated
- 1 egg yolk
- 150g chard stalks, roughly chopped (keep the leaves for something else, like spanakopita)
- Salt and pepper
- Grate of nutmeg
- 4 spring onions, finely chopped
- 1 whole egg plus the extra egg white, beaten
- 30ml milk
- 50g plain flour
- 200g breadcrumbs
- Pre-heat oven to 180C fan (200C)
- Cook the chard in salted boiling water for 4 mins
- Press the water out in a sieve or a clean tea towel
- Mix together the mashed potato, egg yolk, nutmeg, parmesan, chard and spring onions. Season with salt and pepper (if the mashbisnt already seasoned) and make sure it’s all thoroughly combined
- Create little cylinder shapes in the palm of your hand about an inch and a half long. They are easiest to coat if you chill the cylinders in the fridge for 30 mins to firm them up, while you get on with other stuff
- Beat together the egg and milk
- Put the flour and the egg mixture and the breadcrumbs into separate shallow bowls next to each other
- Coat each croquette gentlt in flour (shaking off the excess), then in egg, then roll in the breadcrumbs. Repeat the egg and crumb layers so each one has a double coating
- Place the croquettes onto a lined baking tray and bake for 20-25 mins, until golden brown (or deep fry, which is probably nicer, but makes the whole house smell of hot oil and leaves you with quite a lot of oil to dispose of afterwards)
Eat straight away with lashings of sriracha and mayo. Or something a bit fancier probably.
Sophie cooks 