Cheesy Potato Croquettes

Cheesy Potato Croquettes - Chef Akhona Swazi's

Ingredients (makes about 15)

800g potatoes, peeled and boiled

1 spring onion, chopped

30g salted butter

2 tbsp milk

5g Coriander, chopped

250g Cheddar cheese

30g Parmesan cheese

80g All-purpose flour

Salt and pepper

Crumbing mix:

300g All-purpose flour

2 Eggs, beaten

500g Bread crumbs (panko)

For frying:

Vegetable oil, enough to fill deep fryer

Method:

Peel and boil potatoes till soft and set aside to cool. Sauté onions and season with salt and pepper

Add milk, beaten egg yolks, coriander, cheese, sautéed onion and flour to mashed potatoes and combine well

Chill for 30 minutes and then shape into 5cm round balls. Roll in flour, dip in the beaten egg and then roll in the breadcrumbs.

Once complete, place the croquettes in the fridge to set overnight. Deep-fry each croquette until brown on all sides.

Garnish with fresh herbs and serve with a spicy mayo