Potato and bacon croquettes

Prep: 45 mins, Cooking: 15 mins
Rate this recipe
Cheesy, crispy and oh-so morish.

By Food24 March 07 2012
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Ingredients (10)

100 g pyotts kips — bacon flavour
4 fresh parsley
500 ml potatoes — mashed
45 ml sour cream
125 ml cheddar cheese — grated
30 ml fresh rosemary — or sage, finely chopped
8 streaky bacon — strips, cooked until crisp and chopped
salt and freshly ground black pepper
2 eggs — beaten
oil — for frying
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Method:

Place the Pyotts KIPS and parsley in a food processor and process into fine crumbs. Transfer to a shallow dish.

Lightly mix together the mashed potato, cream, cheese, rosemary or sage, parsley and bacon. Season to taste with salt and pepper.

Shape the mixture into 20 – 24 croquettes, the size and shape of fat cigars. Dip each croquette first in the egg and then roll it in the biscuit crumbs, ensuring that it is well coated with the crumbs.

Repeat the process until all the mixture has been used up, then place in the fridge to firm for at least 20 minutes.

To cook, heat (to about 170°C) 2 cm of oil in a pan and fry a few croquettes at a time on all sides until golden brown and crispy.

Drain on paper towel before serving.

Reprinted with permission of I Love Cooking. To visit I Love Cooking’s
blog, click here.



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