Golden potato croquettes

With homemade bacon mayonnaise.
 
recipes, bacon,potato
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Recipe from: 22 June 2015
Preparation time: 15 min
 
 

Ingredients

 
  • 1
    medium potato
  • 75
    g
    milk
  • 28
    g
    butter
  • 50
    g
    flour
  • Asian breadcrumbs (Panko)
  • 1
    egg
  • 100
    g
    bacon
  • sunflower oil
  • 1
    Tbs
    Dijon mustard
  • salt and pepper
 
 

Method

 

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.
 
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Read more on: bacon  |  potato  |  recipes
 

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2015-06-22 09:28
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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