Potato Croquettes with Ham and Mozzarella
These all-time favourites turn into an impressive dish with crispy pancetta and luscious truffle mayonnaise. Mashed potatoes are coated with a breadcrumb mixture and then deep-fried for a crunch you can’t believe.
Ingredients
Mashed Potatoes
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Water 300 g
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Milk 200 g
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Salt 4 g
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Butter 20 g
Potato Croquettes
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Ham, diced 225 g
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Mozzarella Cheese 225 g
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Parsley, chopped 10 g
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Pepper 5 g
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Mashed Potato, readied 600 g
Coating
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Flour 300 g
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Egg White 4 pc
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Breadcrumbs 300 g
Crispy Pancetta
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Pancetta, thinly sliced 200 g
Truffle Mayonnaise
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Truffle Paste 60 g
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Lemon Juice 10 g
Before Serving
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Chervil 10 g
Preparation
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Mashed Potatoes
- Bring water and milk to 90 degree Celsius.
- Turn off heat and fold in Knorr Potato Flakes.
- Bring to boil, fold in butter and salt.
- Bring out of heat and fold in cream fraiche.
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Potato Croquettes
- Mix all the ingredients together.
- Season the mixture with black pepper.
- Put the mixture in a piping bag and pipe into a long cylinders on an oven tray with baking paper.
- Semi-freeze the cylinders and cut into pieces of 5 cm.
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Coating
- Coat the potato with flour, egg (from fresh egg whites) wash and breadcrumbs.
- Let in sit in the chiller for 30mins.
- Preheat fry at 180 degree Celsius.
- Deep fry for 4 mins till golden brown.
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Crispy Pancetta
- Place the thinly sliced pancetta on baking paper and cover it with another baking paper.
- Place between 2 oven racks so the pancetta will be pressured.
- Bake the pancetta in the oven on 170 degrees Celsius for 8 minutes.
- Remove the top baking paper and let the pancetta cool down.
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Truffle Mayonnaise
- Mix all the ingredients together.
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Before Serving
- Serve 3 croquettes per portion.
- Place the pancetta on top.
- Finish with some truffle mayonnaise.
- Garnish with fresh herbs.
- Ready to serve.
