Fine and flaky panko breadcrumbs are the perfect covering for these balls of floury potato and peppery watercress.
Vegetarian
Makes16
CourseSide
Prepare30 mins
Cook30 mins
Total time1 hr
Pluschilling
Ingredients
600g floury potatoes, peeled and halved (peeled weight)
1 tbsp butter
4 salad onions, finely chopped
2 cloves garlic, crushed
2 x 100g packs watercress
20g pack dill, finely chopped
50g plain flour, seasoned
2 Waitrose British Blacktail medium Free Range Eggs, beaten
100g Cooks' Ingredients Panko Breadcrumbs
1 L groundnut oil
Method
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.
