CROQUETTES; BACON & CHEESE:
BY
bimaz
Bianca- finely chopped
• 2 cups cold mashed potato
• 1 egg yolk
• 2 green onions - finely chopped
• 3/4 cup plain flour
• 40g mozzarella cheese - cut into
1cm cubes
• 1 & 1/2 cups fresh breadcrumbs
• 1 egg
• 1/4 cup milk
• Azalea grape-seed oil - for shallow
frying
• Mixed salad leaves - to serve
METHOD:
1. Heat non-stick frying pan over
medium heat. Cook bacon for 3-4
mins or until crisp. Drain on plate
lined with paper towel.
2. Combine mashed potato, egg
yolk, onion, bacon & 1/4 cup flour
in large bowl. Roll heaped
tablespoons of mixture into 20
balls. Push 1 cheese cube into
centre of each ball. Mound
mixture around cheese to enclose.
3. Place remaining flour on plate.
Place breadcrumbs on another
plate. Whisk egg & milk together
in shallow bowl. Roll croquettes in
flour, shaking off excess. Dip in
egg mixture. Coat in
breadcrumbs.
4. Heat oil in deep frying pan over
medium-high heat. Cook
croquettes in batches, turning for
3-4 mins or until golden. Using
slotted spoon, transfer to plate
lined with paper towel.
- Serve with salad.