Ingredients
Method
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 eggs and milk, then in breadcrumbs. Refrigerate 30 minutes.
3.Heat oil in large saucepan; deep-fry croquettes, in batches, until browned lightly. Drain croquettes on absorbent paper.
For a great variation, make pesto and mozzarella croquettes by blending or processing ¾ cup firmly packed fresh basil leaves, 1 tablespoon roasted pine nuts, 1 tablespoon finely grated parmesan cheese, 1 quartered garlic clove, 2 teaspoons lemon juice and 1 tablespoon olive oil, until almost smooth. Add pesto to croquette mixture. Mould croquettes into balls around 5mm-square pieces of mozzarella. Croquettes can be shaped into flat fishfinger shapes. Typically croquettes are cylindrical and fairly plump. They may also be shaped into balls and stuffed.
Note
