These really remind me of my childhood, leftover mashed potato re imagined in a deep fried treat! We used to have larger croquettes but as I made these as part of a nibbles night I made them smaller, just a couple of mouthfuls really.
I use gluten free fresh breadcrumbs, when gluten free rolls or bread are reduced, I buy a few packets and make them into breadcrumbs, due to the cost and being a tight Scot! I don’t cut off the crusts, I use all of the loaf or bread which does make a darker crumb to regular bread, once crumbed they live in the freezer so I have them for future use.
Feel free to use regular fresh breadcrumbs if you don’t need the GF version!
Makes 20 small croquettes.
400g leftover mashed potato
100g Parmesan, finely grated
2 small shallots, very finely diced
salt and pepper
3 eggs, beaten
120g gluten free fresh breadcrumbs
Oil to fry
Combine the mashed potato, Parmesan, shallot, salt, pepper and 1 egg in a large bowl.
Pour the beaten egg into a shallow bowl, pour the breadcrumbs into another.
Take small quantities of the potato mix and shape them, dip in the beaten egg and then roll in the breadcrumbs, set aside on a plate and repeat with the remaining potato until it has all been used.
Place the croquettes in the fridge for 30 mins.
Heat the oil in a deep fat fryer, enough to deep fry, until a breadcrumb immediately sizzles in it.
Gently lower the croquettes in, I do five at a time, once golden and cooked through, remove with a slotted spoon and set aside on kitchen towel, repeat with the remaining croquettes.