GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Crispy Cheesy Potato Stuffed Croquettes
Crispy, Cheesy and delicious! These little babies are moorish, comforting and sure to be a family favourite on a cold winter’s day, served with a little mustard mayo on the side… Just make sure you get in quick before they magically disappear…
Prep Time: 10 min + 15 min chill time
Cook time: 25 minutes
4 potatoes, peeled & chopped (600g)
1 clove garlic, peeled
½ tsp mixed herbs, dried
2 tbsp oil
1 onion, finely chopped
3 sausages (270g)
¼ cup tomato sauce
1 tsp chilli sauce (optional)
½ cup parmesan, grated
1 egg, lightly beaten
1 cup panko or breadcrumbs
½ cup canola oil
Preheat oven to 100c or warm and line a plate with baking paper.
Place potatoes and garlic in a pan, top with water and boil until tender.
Drain well, add the herbs, season well and mash until smooth. Set aside, cover and allow to cool.
Pour the oil into a large frying pan and gently fry the onions until soft and fragrant. Push the meat from the sausage skins and add to the onion mixture, breaking the meat up with the spoon. Fry until crispy all over.
Pour off any excess oil, then stir through the tomato and chilli sauce. Remove from heat.
Mix the parmesan through the potato. Wet your hands and take a large spoonful of the potato mixture, flatten it with your palm then place a smaller spoonful of the sausage mixture in the middle.
Close your package and mould into a short sausage shape, ensuring there are no holes.
Place on the lined plate and continue until you have 8 stuffed croquettes. Place in the fridge for 15 mins to set.
Pour the beaten egg into a bowl and the panko crumb onto a plate. Dip the patties first in the egg then crumb, continue with all 8.
Shallow fry the croquettes in the vegetable oil until crispy and golden.
SERVE : (Optional) Mix together 2 tbsp mayonnaise with 1 tbsp hot mustard (mix), serve on the side with seasonal vegetables or fresh green salad.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…