Broccoli + potato croquettes

Broccoli + potato croquettes

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

These little gems are absolutely delicious (especially when dipped in homemade Aïoli). They are very delicate when first formed so it helps to pop them in the fridge for an hour or two to firm up before cooking – if you can stand the wait! Otherwise, you’ll need to be extra careful when flipping them over.

Ingredients

Quantity Ingredient
3 boiling potatoes, peeled and cut into 3 cm dice
1/2 broccoli, cut into 1 cm pieces
1 small egg
75g feta, crumbled
small bunch chives, roughly chopped
4 slices wholemeal bread, processed into fresh breadcrumbs
60ml rice bran oil, for pan frying
aioli, to serve (optional)

Method

  1. Put the potatoes into a large saucepan with plenty of cold water. Place over high heat, bring to the boil, then lower the heat to medium. Cook until almost done, then add the broccoli. Continue cooking for another 2–3 minutes, or until the potatoes are tender. Drain very well, then return to the saucepan.
  2. Add the egg, feta, chives, a big pinch of salt and a handful of the breadcrumbs. Mash with a potato masher and form the mixture into little patties using your hands. Transfer the remaining breadcrumbs onto a plate and press both sides of the patties into the crumbs.
  3. Heat the oil in a large frying pan over medium heat and fry the patties in batches, until golden on both sides.
  4. The croquettes can be kept in the fridge for up to 2 days; they reheat well.
Tags:
Vegetarian
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