Are you bored with mashed potato? Do you have trouble getting your kids to eat dinner?
If you answered yes, you are not alone. Sometimes potato mash just doesn’t do the job but when you mix it with haloumi, add a little chorizo, crumb and fry it you win with everyone. Here’s Dan’s croquette recipe.
400g mash potato (this could be leftovers)
1 cup milk
1/2 cup mayonaisse
1 small lime juiced
1 tsp smoked paprika
Cut the chorizo sausage into a small diced pieces. Place the chorizo in a pan and fry off until slightly coloured. Allow to cool. Dice the haloumi and add to cold mash potato along with the chorizo sausage and salt and pepper. Taste to ensure correct seasoning.
Take a handful of the potato mixture and mould into a 5 cm sausage shape. Mould firmly without breaking and place onto a tray lined with baking paper. Repeat until you have used all of the potato mixture. Once all the croquettes have been moulded place into the fridge for one hour or until they have gone cold and compacted together.
Whilst the croquette mix is in the fridge make the paprika mayo dipping sauce by combining the mayonaisse, lime juice and paprika in a bowl. Use as much or as little paprika as you like to suit your personal taste.
Combine the egg and milk together in a bowl. Place some flour onto a plate and the panko crumbs onto another plate. Remove the croquettes from the fridge. Take one of the croquettes and dust in the flour. Then dip into the egg wash, shaking off the excess drips. Place into the crumb and gently roll around until the croquette is well coated. Place onto a tray.
I prefer to deep fry the croquettes in oil but you can shallow fry them in a pan if that is required. Heat the oil up and place a small amount of the croquettes into the oil. Don’t overcrowd the croquettes or they won’t cook properly. Cook the croquettes until golden brown and crispy. If cooking in batches place each cooked croquette into a warm oven until they are all cooked.
Serve with the paprika mayo and a wedge of lime. Enjoy!