Crumbs! Homemade croquettes

potato, pumpkin and celeriac croquettes: the magic of breadcrumbs

The husband had a hankering for croquettes this week. We were debating the merits of various dishes on the M&S Dine in for £10 menu at the time. (For those of you who aren’t UK-based, Marks & Spencer – M&S or Marks and Sparks for short – is a UK institution best described as an upmarket supermarket in this case, currently offering a main, side and pudding for two, plus a bottle of wine for £10). In the event, the rosti won the day but it got me to thinking: why have I never made my own croquettes? What an oversight.

Even better, the freezer was brimful of odds and sods of bread and I had a bag of potatoes threatening to sprout any minute. I make no claim that this is in any way an authentic recipe. I haven’t researched it and, after tasting these babies, don’t intend to. This was the product of a wonderful Sunday afternoon pottering in the kitchen and they taste great to boot, even if I say so myself.

Makes: 12-16

6 large potatoes, peeled and cut into quarters

A knob of butter

Three eggs

A splash of milk

Plenty of salt and pepper

A selection of odds and sods of bread (I pop unwanted crusts, ends and stale rolls in the freezer for whenever I need breadcrumbs) Brown, white, seeded, it doesn’t matter. You’ll need the equivalent of about four slices

Five sage leaves

2 cloves of garlic

Flavours:

I made four varieties of croquette; flavour yours with a handful of any of the below – or whatever floats your boat – a croquette laced with manchego and those gorgeous chargrilled peppers you get in jars would be delicious.

Roasted squash or pumpkin

Mashed celeriac

Crispy bacon bits

Cheddar cheese

Boil the potatoes in salted water until soft enough to mash (15-20 minutes).

Meanwhile, pop your bread, sage leaves and garlic in a blender with a good sprinkle of salt and pepper and whizz into crumbs. Whisk two eggs in a bowl and spread your crumbs ready on a large dinner plate.

Mash with a knob of butter and a splash of milk, then crack in an egg and mash some more until you have smooth, golden mash. Prepare your flavour, whatever it may be – e.g. if cheese, chop into tiny chunks.

Once the mash is cool enough to handle, Stir in your chosen flavour. Pick up a small handful and form into a small lozenge shape by hand.

Dip your lozenge into the egg, then roll in the breadcrumbs. Then repeat to ensure you get a lovely thick, even coating of breadcrumbs. Set aside on a greased baking tray and get rolling the next one!

Once all your croquettes are lined up on the tray, pop it in the oven and bake for 20-30 minutes, turning every 10, until golden and crisp on all sides.

Serve with quiche and salad, tapas or this.

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4 comments
  1. Appealing recipe–I was dying for a finish shot! Ken

    • All in good time! It gets dark at 4pm here, so I’ve stashed some in the freezer to shoot next weekend… Watch this space

  2. This is funnily enough just the thing I’ve been rummaging for! Wonderful and thankyou!

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