Mashed Potatoes

  • Knorr Potato Flakes 2kg 100.0 g
  • Water 300.0 g
  • Milk 200.0 g
  • Salt 4.0 g
  • Butter 20.0 g

Potato Croquettes

  • Ham, diced 225.0 g
  • Mozzarella Cheese 225.0 g
  • Parsley, chopped 10.0 g
  • Pepper 5.0 g
  • Mashed Potato, readied 600.0 g


  • Flour 300.0 g
  • Egg White 4.0 pc
  • Breadcrumbs 300.0 g

Crispy Pancetta

  • Pancetta, thinly sliced 200.0 g

Truffle Mayonnaise

Before Serving

  • Chervil 10.0 g

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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Truffle Mayonnaise

    • Mix all the ingredients together.
  6. Before Serving

    • Serve 3 croquettes per portion.
    • Place the pancetta on top.
    • Finish with some truffle mayonnaise.
    • Garnish with fresh herbs.
    • Ready to serve.