LEEK & PARMESAN POTATO CROQUETTES
SERVES: 4 | PREP TIME: MINUTES | COOK TIME: N/A
400g potatoes - peeled & diced
150g parmesan - grated
1 leek - sliced into rings
2 garlic cloves - crushed
1 large egg - whisked
100g plain flour
50ml milk of choice
1 tsp chili flakes
½ lemon - juice
½ tsp sea salt flakes
½ tsp black pepper
25g rocket or kale - to serve
Place a pot of water over high heat and bring to a boil. Reduce the heat and allow a rolling simmer. Add the potatoes and cook for 20 minutes until soft and fully cooked.
While the potatoes cook, place the leeks in a saucepan with butter and soften for 5 minutes. Remove from the heat and stir in the fresh parsley, chili flakes, lemon juice and crushed garlic.
Once the potatoes are ready, remove the pot from the heat and drain. Add the potatoes back to the pot and mash together with 50ml of milk and the parmesan until smooth and creamy. Fold the leek mixture into the pot of mashed potatoes. Allow to cool completely before proceeding with the next step.
Preheat the oven to 180C.
Once the mashed potatoes are completely cool, roughly scoop 1-2 tbsp into your hand. Roll the croquettes into your desired size and shape and repeat with the remainder of the mixture.
In a small bowl, add the egg, water and flour and mix into a loose batter. In another small bowl, add the breadcrumbs. Place each potato croquette into the batter and then the breadcrumbs. Repeat the process and place them onto a grease-proof lined baking tray.
Bake in the oven for 25 mins until crisp and golden. Serve with fresh rocket and optional dip of choice.