How to make Potato Croquette

Sometime ago my sister decided that she was tired of swallow and soup or the regular Nigerian rice and stew for dinner. She wanted a trained cook that can fix continental dishes at the snap of her finger. In Lagos some ladies assume  that anyone that speaks French and says he can cook should be an expert in gourmet dishes like Potato Croquette.

Here is how part of the interview of my sister and her then cook went:

Madam: Cecil what dishes can you cook?

Cecil: Madam I fit cook anything and plenty Oyinbo food (Cecil needs to ensure that any angle madam comes from, he will block her… Hahaha)

Madam: Like what? 

Cecil: I fit cook Egusi soup, I fit make salads, braised beef and potato kroket (as pronounced with emphasis on the ‘t’) ah madam that potato kroket….you will like it.

 

Well Cecil was employed not so much for his claim to be able to make potato croquette or any continental dish for that matter but for other qualities he exhibited at the interview. He did make excellent crispy on the outside potato croquette whenever he needed to. As for other continental dishes unfortunately Cecil failed woefully.

New potato is in season. It is quite easy to peel but less sweet and I like the texture and taste.

Potato is a good source of carbohydrate as well as having good levels of calcium which is great for bone health rich in vitamin B and C. Rubbing off the skin instead of peel with a knife helps to retain the nutrients.

Potato croquette and some meats is my go to meal when I am looking for something to cook that will not take about 45 minutes to fix.

To peel the potatoes, I use a scrubbing sponge or iron sponge to get rid of the outer skin without losing the very fine top coat. You can also achieve this by boiling  in the skin and peeling when it’s cold. For this recipe though you need to handle the potato when it’s hot.

The size of the croquette can be varied from very small cylinders to medium size cylinders. Enjoy

 

Recipe for Potato Croquette

4-5 pieces Potato

1 Egg

1 tablespoon Butter

Bread crumbs

Black pepper

Cheese (optional)

A pinch of Salt

Vegetable Oil for frying

 

Method

To start the process get your beaten egg and bread crumbs ready . This way you get cooking as soon as the potato is ready

1. Peel and boil the potato till very soft.
2. Drain off the water whilst potato is still very hot.
3. Add the butter and mash the potato into a smooth paste
4. Whilst the potato is cooking, beat the egg with a pinch of salt and some black pepper and set aside.
5. Get bread crumbs ready also. To make your bread crumbs, toast the bread till only light brown, allow to cool, crush into pieces and blend in your dry ingredient part of the blender, or pound the crumbs into a smooth crumbs. To make the crumbs extra special add some herbs like thyme or rosemary and a little dry pepper. This way your fried product is even tastier and flavorful.
6. Take about a tablespoon mash per time, roll between your palms into a little cylinder. Dip first into the egg, then the bread crumbs to coat properly. If you are adding the cheese you cut a piece of the cheese and place in the centre of the mash, close up properly and roll into a cylinder.
7. Allow the potato croquet to rest for about 5-10minutes
8. Heat the oil till hot, and fry the croquet cylinder till golden brown. When the oil is hot enough you only need to fry for just 1 minute to brown the croquettes.