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Boulette pomme de terre

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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.