Potato & Leek Croquettes

12 Ingredients

Number of servings

4

1 leek, white part only , finely chopped
1tablespoons olive oil
1 clove garlic, grated or finely chopped
500grams floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
3 eggs
60grams Parmesan cheese, freshly grated
2tablespoons fresh flat-leaf parsley, chopped
1 pinch salt
1 pinch freshly ground black pepper
60grams plain flour
150grams fine breadcrumbs
light olive oil, for deep-frying

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

In a frying pan over a low heat, gently sweat the leek in the oil for about 5 minutes until soft. Add the garlic, and cook for 30 seconds more without colouring. Set aside to cool.

Step 2 of 4

Boil the potatoes in a large pan of salted water for 15-20 minutes until tender; drain. Return to the pan, and mash until very smooth. Add the leek and garlic mixture, 1 of the eggs, Parmesan, and parsley. Season with salt and black pepper. Stir thoroughly. Chill for at least 1 hour to firm.

Step 3 of 4

Spread the flour over a flat tray, and lightly beat the remaining 2 eggs in a shallow bowl. Put the breadcrumbs on a separate plate. Using wet hands, roll the chilled mixture into 12 balls each about the size of a golf ball, then form into oval shapes. Gently roll the croquettes in the flour until well coated, then dip each one in the beaten egg, and lastly coat in the breadcrumbs.

Step 4 of 4

Heat enough oil for deep-frying over a medium-high heat. Cooking in batches, deep-fry the croquettes for 10-15 minutes until golden brown. Serve hot.