As the end of the year approaches, Mauritian homes come alive with preparations for ‘manzer l’année’, the lavish family feasts that celebrate the New Year. Gajacks, a delightful array of appetisers that kick off these gatherings, are a cherished tradition. While boulettes pomme de terre may not be the first gajack to spring to mind these days, they deserve a comeback. The Spanish have perfected the pairing of croquetas with aperitifs, and we can take a page from their book. Hot and crispy croquettes, served with spicy tomato sauce or tangy tamarind chutney, are a perfect way to set the stage for the culinary festivities to come.
Golden, crispy boulettes pomme de terre—Mauritian potato croquettes—are a bite-sized delight worth savouring with your favourite drink. A crunchy, golden crust gives way to a fluffy, creamy potato filling infused with thyme, parsley and parmesan. To make them even more indulgent, we added an ooey-gooey mozzarella center, delivering an enticing contrast of textures.
If you are anything like us and love potato in all its forms- these boulettes are for you. Make them ahead and all they need is a brief stint in hot oil when your guests are just about to arrive or just before serving!
Questions You May Have About Boulettes Pomme de Terre
Can I make the boulettes ahead?
Yes! Shape and coat the croquettes, then store them in the fridge for up to 2 days or freeze them for up to 2 months. Thaw frozen croquettes before frying for best results.
How can I customise these boulettes?
Experiment with spices! Add finely chopped green chilies or chilli flakes for heat, smoked paprika for depth, or an Indian twist with cumin or garam masala. Try cheddar instead of mozzarella or Gruyère in place of the parmesan. Alternatively, mix in other herbs like dill or coriander for a different flavour.
Boulette pomme de terre
Ingredients
For the potato base
- 650 g potatoes
- ¼ tsp salt
- 4 tbsp grated parmesan
- 2 sprigs thyme
- 2 tbsp parsley finely chopped
- pinch white pepper or black
- 1 tbsp butter
For the filling and coating
- 2 dozen mozarella cubes
- ½ cup flour
- 1 large egg
- 1 cup panko or regular breadcrumbs
- oil, for frying
- pinches salt and pepper
Instructions
For the mashed potato base
- Peel the potatoes and boil in salted water until soft (about 15-20 minutes, but depending on size). Poke the potatoes with a fork to ensure they are soft in the centre.
- Drain and mash the potatoes while hot.
- Mix in the butter, parmesan, thyme, parsley, and black pepper until smooth. Set the mixture aside to cool.
Shape the croquettes
- Take a small portion of the mashed potato mixture (about a table spoon size). Flatten it slightly in your palm and place a cube of mozzarella in the center.
- Carefully shape the potato mixture around the mozzarella, forming a smooth ball or log. Repeat until all the mashed potato mixture is used.
Coat the boulettes
- Prepare your coating station. Place the flour in a bowl. In another bowl, beat and season the egg. Last season the breadcrumbs and place in a shallow bowl.
- Roll each ball in flour, dip it into the beaten egg, and then coat it with breadcrumbs. Set aside on a tray.
Fry the croquettes
- In a deep pan or fryer, heat the oil over a medium high heat (to about 180°C). Fry the croquettes in small batches, ensuring they don’t overcrowd the pan.
- Cook for 2-3 minutes, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with chilli sauce or a spicy tomato sauce.
Leave a Reply