Ingredients

Method

• 4 large potatoes, peeled and diced
• 30 g butter
• sea salt and freshly ground black pepper, to taste
• 250 g Woolworths Tenderstem broccoli
• olive oil, for frying
• 1 small onion, finely diced
• 2–3 cloves garlic, minced
• 180 g flour
• 3 free-range eggs, whisked
• 145 g Woolworths Asian panko breadcrumbs
• 200 g mozzarella, cubed
• canola oil, for deep-frying

Method

Ingredients

 

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1. Place the potatoes in a medium saucepan and cover with water. Bring to the boil and cook for 10 – 15 minutes, or until soft. Drain in a colander. Place the cooked potatoes in a bowl with the butter and seasoning and mash until smooth.

2. Chop the broccoli into small dice. Heat a pan and add the olive oil. Fry the broccoli, onion and garlic, stirring often, for 5 minutes or until the onions is translucent and has started to caramelise.

3. Add the mixture to the mashed potatoes and stir until completely combined. Place the flour, eggs and breadcrumbs into individual bowls. Whisk the eggs. Shape the potato-broccoli mixture into small patties, tucking a mozzarella cube into each one. Gently coat the croquettes in the flour, then in the egg and lastly in the breadcrumbs. Make sure they are completely coated to prevent any croquettes exploding in the oil!

4. Preheat the oil, I like to deep-fry them in a large wok. Once the oil is hot enough (check by dropping in a few breadcrumbs, if they sizzle, the oil is ready), gently drop the croquettes in the oil and fry for 4 minutes or until golden brown and crispy. Drain on kitchen paper. Serve warm with the dip of your choice.

Find more snack recipes here.

Videography: Romy Wilson
Still photograph: Jan Ras