Cheesy potato croquettes with Parmigiano Reggiano hollandaise

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

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  • Makes 12
  • Easy
  • 25 minutes
  • 20 minutes


  • For the croquettes:
  • 500 g Woolworths frozen mash
  • ¼ cup full-cream milk
  • 1½ cups Italian Parmigiano Reggiano cheese, finely grated
  • 1 t salt
  • black pepper, to taste
  • 3 free-range eggs
  • 1 bunch parsley, finely chopped
  • 100 g flour, seasoned with salt
  • 100 g Woolworths Asian Panko breadcrumbs, slightly crushed
  • 4 cups sunflower oil, for frying
  • For the Hollandaise:
  • 2 free-range egg yolks
  • 1 lemon, juiced
  • 125 g butter,
  • 1½ cups Italian Parmigiano Reggiano, finely grated

Cooking Instructions

1. Place the frozen mash and milk in a saucepan and cook for 30 minutes.

2. Add the Parmigiano Reggiano, salt, pepper, 1 beaten egg and the parsley to the mash, and mix until well combined.

3. Cover the mash with plastic wrap and chill for 1 hour.

4. When cooled, flour your hands and roll the mash into bite-sized balls. If they feel a little soft, chill for a further 30 minutes.

5. Place the flour, remaining beaten eggs and breadcrumbs in separate bowls. Roll each croquette in the flour, then in the egg, and finally the breadcrumbs, making sure they’re thoroughly coated.

6. When all the croquettes have been crumbed, heat the oil to 180°C in a pan. Fry the croquettes in small batches for 3–5 minutes, or until golden brown. Drain on kitchen paper. Season with salt and serve with the Parmigiano Hollandaise.

7. To make the Hollandaise, place the egg yolks and lemon juice in the jug of a blender. Heat the butter in a saucepan until it starts to bubble. Add the grated cheese to the butter and mix to melt the cheese. Turn on the blender for 30 seconds. Slowly add the butter-and-cheese mixture to the blender while it’s running until a thick, creamy, Hollandaise forms. Season with salt and pepper and more lemon juice if necessary.

Find more cheese recipes here. 

Photography: Jan Ras 
Videography: Romy Wilson 
Production: Abigail Donnelly
Food assistant: Cheri Kustner

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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