These are seriously lovely, especially when the unexpected butter stuffed inside comes running down your chin. Should you have some spare shepherd's pie filling left, it makes an awesome filling in these as well.
- 600 gm floury potatoes, scrubbed
- 4 eggs
- 150 gm butter, softened
- 6 garlic cloves, finely grated
- 8 anchovy fillets
- ¼ cup finely chopped flat-leaf parsley
- 210 gm (3 cups) fresh fine breadcrumbs
- 1Cover potatoes with plenty of cold salted water in a large saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender (15-20 minutes). Drain and cool for 5 minutes, then peel and press through a potato ricer or a sieve. Add 1 lightly whisked egg, stir to combine and season to taste.
- 2Meanwhile, mash butter, garlic, anchovy fillets, parsley and lemon rind with a fork in a bowl until well combined, then refrigerate until required if not using straight away.
- 3Divide potato mixture into 12 equal portions. Take a teaspoonful of butter mixture and wrap a portion of potato around it, rolling to form a seamless ball, and set aside. Repeat with remaining potato and butter.
- 4Whisk remaining eggs and a little water in a bowl until combined. In a separate bowl combine flour and season with a little salt and pepper, and place breadcrumbs in another bowl. Dust potato croquettes in flour, then roll in eggwash, and then coat in breadcrumbs, shaking off excess in between. Set aside.
- 5Heat vegetable oil in a large deep saucepan or a deep-fryer to 180C. Deep-fry croquettes in batches, turning occasionally, until golden brown (2-3 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot.
Drink Suggestion: Fino Sherry. Drink suggestion by Max Allen