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
-
Water 300 g
-
Milk 200 g
-
Salt 4 g
-
Butter 20 g
Potato Croquettes
-
Ham, diced 225 g
-
Mozzarella Cheese 225 g
-
Parsley, chopped 10 g
-
Pepper 5 g
-
Mashed Potato, readied 600 g
Coating
-
Flour 300 g
-
Egg White 4 pc
-
Breadcrumbs 300 g
Crispy Pancetta
-
Pancetta, thinly sliced 200 g
Truffle Mayonnaise
-
Truffle Paste 60 g
-
Lemon Juice 10 g
Before Serving
-
Chervil 10 g
Preparation
-
Mashed Potatoes
- Bring water and milk to 90 degree Celsius.
- Turn off heat and fold in Knorr mash potato.
- Bring to boil, fold in butter and salt.
- Bring out of heat and fold in cream fraiche.
-
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.
-
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.
-
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.
-
Truffle Mayonnaise
- Mix all the ingredients together.
-
Before Serving
- Serve 3 croquettes per portion.
- Place the pancetta on top.
- Finish with some truffle mayonnaise.
- Garnish with fresh herbs.
- Ready to serve.
