Mozzarella Stuffed Croquettes
After Toast by Kate Gibbs
Published by Allen & Unwin
When I was really little I’d always get awestruck in the supermarket by the array of microwavable, just-throw-in-oven-then-eat foods on offer in the frozen food aisles. I was only allowed frozen berries, but it was those croquette potato balls I really wanted.
Since then, I’ve read the ingredients lists on these things and even ventured to taste them—and I realise now why they were banned in our house! So I make these instead, and they are so, so much better.
- 6 medium desiree potatoes, peeled and quartered
- 200 g (7 oz) mozzarella cheese, roughly chopped
- 1/4 cup (30 g/1 oz) grated parmesan cheese
- 3 large free-range eggs
- 1 cup (110 g/33/4 oz) dry breadcrumbs
- 1 cup (250 ml/9 fl oz) olive oil
- 1 cup (250 ml/9 fl oz) rice bran oil
- 1/2 bunch flat-leaf (Italian) parsley leaves, roughly chopped
Put potatoes in a large saucepan, cover with cold water and add salt. Cook until tender, about 15–20 minutes. Drain and leave to cool.
Mash potatoes then stir in cheeses, a few pinches of sea salt and freshly ground black pepper, and 1 egg. In a shallow bowl, lightly beat other 2 eggs with a fork. Pour bread crumbs into another shallow bowl beside it. Line a baking tray with baking paper.
Form potato mixture into about 24 balls, measuring out with a 1/4 cup (60 ml/2 fl oz) measure. Roll into slightly oblong shapes.
One at a time, dip croquettes into beaten egg, letting excess drip off, then roll in bread crumbs to coat. Place on baking tray as you make them.
Heat 1/4 cup (60 ml/2 fl oz) of each oil in a large frying pan over medium–high heat. Fry croquettes in batches, turning until golden brown on all sides— about 5 minutes per batch. Add and heat a little more of each oil between each batch.
Transfer each batch to paper towels, sprinkle with chopped parsley and serve immediately.