Potato and Feta Croquettes

, from Issue #24. September, 2015
Photography by Aaron McLean.
Potato and Feta 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


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.