INGREDIENTS
Croquettes
650 grams Agria potatoes
1 teaspoon caraway seeds, toasted and coarsely ground
1 teaspoon each ground coriander, cumin and sea salt
2 teaspoons paprika
pinch of cayenne pepper
finely grated zest 1 lemon
1⁄4 cup chopped coriander or mint
1 clove garlic, crushed
1 free-range egg
1⁄4 cup crumbled feta cheese
To crumb
3⁄4 cup panko crumbs
1⁄4 cup raw sesame seeds
2 free-range eggs, lightly beaten
1⁄2 cup chickpea or plain flour, sifted
sea salt and freshly ground pepper
To cook
canola or vegetable oil for frying
METHOD
Croquettes: Peel and roughly chop the potatoes and cook in boiling salted water until tender. Drain and tip back into the saucepan. Place over a low heat to drive off any excess moisture. Tip into a bowl and mash. Cool.
Combine all the remaining ingredients in a large bowl. Stir in the cooled mashed potato. Cover and refrigerate for at least 1 hour to allow the mixture to firm up. Roll spoonfuls into small, fat cylinders about 6 cm long.
To crumb: Put the panko crumbs and sesame seeds in a food processor and blend. Tip into a shallow dish. Put the eggs and chickpea flour into separate shallow dishes and season both.
Dip the croquettes in the flour, then the egg, then the crumbs, shaking off the excess. Refrigerate for 30 minutes to set the coating.
Heat 3 cm of oil in a saucepan to 180°C on a sugar thermometer or until, if a piece of bread is dropped in, it starts to colour in 30 seconds.
Cook the croquettes in batches, for 2 minutes each side. Remove with a slotted spoon and drain on kitchen towels. Serve hot with a tomato, chilli dipping sauce if desired. Makes about 16
The croquettes can be cooked ahead of serving. Cool, cover and refrigerate. To reheat, put on a baking tray and place in a preheated 180°C oven for 10 minutes.
Panko crumbs: flaky crisp Japanese breadcrumbs available from Asian specialty stores and good supermarkets.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.