Fine and flaky panko breadcrumbs are the perfect covering for these balls of floury potato and peppery watercress.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Place the potatoes in a pan of water and bring to the boil. Cook for 10-15 minutes until tender.
Drain and leave until cool enough to handle, then mash the potatoes in a large bowl.
Heat the butter in a large sauté pan, add the salad onions and garlic, and cook for a minute until softened. Add the watercress and cook for a further 2 minutes until wilted. Leave the mixture to cool before tipping into a clean tea towel and squeezing out all of the excess moisture. Chop with a sharp knife if it is too coarse.
Stir the watercress mixture into the mashed potato along with the chopped dill. Season well and leave to cool.
With wet hands, form the mixture into 16 walnut-sized balls, then dip them in the flour, then the egg and finally the panko crumbs. Chill for 30 minutes.
Pour the groundnut oil into a large, deep saucepan and heat to about 180°C. Fry the croquettes in batches until golden and crisp – about 4 minutes each batch. Drain on kitchen paper and serve.
Typical values per item when made using specific products in recipe
Energy | 478kJ/ 114kcals |
|---|---|
Fat | 5.3g |
Saturated Fat | 1.6g |
Carbohydrates | 13.4g |
Sugars | 0.5g |
Fibre | 1g |
Protein | 3.2g |
Salt | 0.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
