Ever since I discovered how easy it is to make homemade breadcrumbs I have gone a little breadcrumb-crazy.
These are a case in point.
Crunchy little parcels with a creamy, cheesy centre that are oh-so-moreish. Make sure you have people coming over, otherwise you’ll eat the whole batch, like I did.
Feel free to substitute in your favourite herbs if parsley and basil don’t float your boat. Ditto the ricotta – some goats curd or feta are also really nice stuffed in the middle. If you’re feeling carnivorous then a slice of jamon (Iberico, please) could also hide in there.
They remain crunchy if you fry them and keep warm in a low oven which gives you a bit of extra time to prepare a mojito or crack open a beer to wash them down with.
Potato and ricotta croquettes recipe
makes 10-15, depending how large you shape them
1kg potatoes (a floury variety like Coliban or King Edward)
100g hard mozzarella cheese, grated
1/2 cup milk
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and pepper
150g ricotta cheese
2 eggs, lightly beaten
Vegetable oil for shallow frying
Lemon wedges, to serve (optional)
1. Boil the potatoes with the skin on until very tender, about 20 minutes, then peel, chop and mash until smooth-ish. In a large bowl mix the mashed potatoes with the mozzarella, a handful of the breadcrumbs, milk, basil and parsley and season with salt and pepper.
2. Shape the mixture with your hands into small log shapes. Make an indentation with your thumb in the centre and place a teaspoon of ricotta inside then push mashed potato over to cover and reshape so the ricotta is hidden inside.
3. Place the beaten eggs and remaining breadcrumbs into shallow bowls. Roll each croquette into the egg then breadcrumbs to coat.
4. Shallow fry the croquettes in batches for 2-3 minutes on each side until golden brown, keeping the cooked ones warm in a low oven while you complete the rest. Serve with lemon wedges, if you like.