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Mashed Potatoes

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

Before Serving

  • Chervil 10 g
  1. 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.
  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.
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