Cheesy Potato Croquettes

Potato, Potato, Potato

Sorry to regular FFG readers, I would have loved these to have gone out yesterday but on Friday I was too frazzled to write the recipe up, I did try though. The bank holiday weekend was a triumph, lots of fun and laughs and a much needed recharge. If only every weekend could be a long one!

These tasty croquettes are a bit indulgent, don't say that I don't spoil you with oodles of gluten free comfort!

To make 12 rather large and filling croquettes.

Ingredients:

400g Potatoes
75g Gouda
70g Gluten Free Breadcrumbs
1 heaped tablespoon Lemon Thyme
1 teaspoon Chilli Powder
1//2 teaspoon Salt
1 large Egg
Corn Starch
Crisp N Dry block for frying

Directions:

• Boil the potatoes (add a generous pinch of salt to the water) until they are soft enough to make into mash (timings totally depend on what kind you're using, regular white potatoes take around 20 minutes)
• Drain, mash and leave to cool

Ideal For Leftover Mash

• Grate the gouda

Gouda Adds A Lovely Creamy Texture

• In a large bowl add the breadcrumbs, lemon thyme, chilli powder and salt

Wish You Could Scratch And Sniff!

• Mix until even

Croquette Coating

• Once the mash has cooled, take a small handful and put some grated gouda on top

A Little Messy But Worth It

• Mold into croquettes

The Size Is Up To You!

• Break the egg into a bowl and whisk, add a pinch of salt

Always Use Free Range If Possible

• Put a few tablespoons of corn starch into a food bag
• Place a croquette into the corn starch and cover fully
• Then put it into the beaten egg

Make Sure All The Starch Is Covered

• Use a fork to turn the croquette, make sure it is fully covered by egg

Messy Affair But It Has To Be Done!

• Put the croquette into the herb and spice breadcrumb mix
• Swish the bowl around until evenly coated, easy, no hands!
• Put to one side 

Beauty And The Beasts

• Repeat the process until every croquette has been in the starch, egg and breadcrumbs
• Heat a large pan with the crisp n dry in it
• When hot, carefully add the croquettes with a slotted spoon (cook in batches if needed)
• Cook until golden - about 3-4 minutes
• Remove and drain on kitchen paper

Utter Comfort

These are really fluffy and creamy on the inside and crunchy on the outside, a lovely mix of textures that make these very moreish!

If you noticed, I didn't add anything to the mash, this is because when you use a potato ricer the mash comes out so fluffy that nothing else is needed (scroll to the bottom of the fish pie recipe to see why). There's also enough flavour coming from the gouda and the herb and spice breadcrumb coating to have the mash totally plain. 

Ideally, you would make the mash in advance as waiting for it to cool could be a bit tedious. This makes these ideal as a gluten free leftovers recipe.

We're having cheese fondue for dinner, I may explode merely at the thought of such joy.