These tasty croquettes work wonderfully as a starter or as party canapés. The fine Japanese-style panko breadcrumbs make a deliciously crispy crust.
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For the sauce, place all the ingredients into a small saucepan, heat and bring to a simmer, then cook gently for 15 minutes until slightly thickened. Remove from the heat and leave to cool, then blend with a stick blender to form a smooth sauce.
To make the croquettes, place the diced potato in a pan, cover with water and bring to the boil. Simmer for 10 minutes or until the potato is tender. Drain and mash, and allow to cool.
In a large bowl, mix the cold mashed potato, black pudding, salad onions and mustard together until combined. Season well. Divide the mixture equally into 8 and then shape into cylinders with your hand.
Dip each croquette first into the seasoned flour, then the beaten egg and finally the breadcrumbs. Cover with clingfilm and place in the fridge for 30 minutes until ready to cook.
Heat the oil in a deep saucepan and gently fry the croquettes in batches for 4 minutes, turning occasionally, until golden and crisp. Serve with the brown sauce.
Typical values per serving when made using specific products in recipe
Energy | 2,529kJ/ 603kcals |
|---|---|
Fat | 25.4g |
Saturated Fat | 6.7g |
Carbohydrates | 69.7g |
Sugars | 32.8g |
Fibre | 4.8g |
Protein | 23.8g |
Salt | 2.7g |
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