Golden potato croquettes

Firstly, peel the potato and boil until cooked through. While the potato is boiling, start with the roux and bacon. For the roux, heat the butter and milk together in a small pot until the butter is melted. When the butter is melted, add the flour and stir  until the flour is cooked. Set aside. For the bacon, slice finely and fry until crispy. Strain bacon (keep the oil) and chop finely. Set aside.

When the potato is cooked through, mash and mix it in with the roux until well incorporated. Season to taste. Form the croquettes into balls and cover in bread crumbs. Set aside.

For the mayo, crack the egg into a bowl, add the Dijon mustard and a pinch of salt and pepper. Add the oil in a slow stream while whisking the egg.  Add oil until you get the desired mayo consistency (just before you get the texture you want, switch the sunflower oil to the bacon oil and proceed with the same process). If your mayo is still not the desired texture after adding the bacon fat then just carry on adding sunflower oil. When the mayo is the perfect consistency, add the finely chopped bacon and finish by seasoning with salt, pepper and lemon juice to taste.

Deep-fry the croquettes until golden, serve with bacon mayo and indulge.

Tip
For a richer mayo you can use egg yolks only.

Makes 10 croquettes and enough mayo for dipping.

Recipe reprinted with permission of Braam’s Bite. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.