Ingredients
Pesto & mozzarella variation
Method
Potato croquettes
1.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with yolks, butter, flour and cheese. Cover, refrigerate 30 minutes.
2.Using floured hands, shape heaped tablespoons of the potato mixture into fairly flat fish-finger shapes, dust with extra flour; shake away excess. Dip croquettes, one at a time, in combined egg and milk, then in breadcrumbs. Refrigerate 30 minutes.
3.Heat oil in wok or large saucepan; deep-fry croquettes, in batches, until browned. Drain on absorbent paper.
Pesto & mozzarella variation
4.Blend or process basil, nuts, cheese, garlic, oil and lemon juice until almost smooth.
5.Add pesto to croquette mixture. Mould croquettes into balls around 5mm-square pieces of mozzarella, dust with extra flour; shake away excess. Dip croquettes, one at a time, in combined egg and milk, then in breadcrumbs. Refrigerate 30 minutes.
6.Heat oil in wok or large saucepan; deep-fry croquettes, in batches, until browned. Drain on absorbent paper.
