Ingredients

 250 g potato, mashed and cold
 100 g Carbery Cracker Red, grated
 50 g sweetcorn
 2 tbsp chopped fresh chives
 ½ red chilli, finely chopped
 1 tsp dried mixed herbs
 1 tsp salt
 ¼ tsp cracked black pepper
 Plain flour, for rolling
 2 eggs, beaten
 Panko breadcrumbs, for rolling
 Sunflower or vegetable oil, for frying

Directions

1

In a large bowl, combine potato, cheese, sweetcorn, herbs and seasoning. Mix well to evenly distribute the ingredients.

2

Set out 3 shallow dishes, one for the flour, one for beaten egg and one for the panko breadcrumbs.

3

Take a small bit of the potato mix, about 2 tbsp, then squeeze and roll into a ball.

4

Roll the ball in flour, then beaten egg, then finally the panko crumbs. Place on a plate or tray.

5

Continue the process until all of the potato mixture has been used up.

6

Place a large frying pan over medium high heat and pour in about 2cm of oil. To test if the oil is ready to fry with, drop a small crumb of the potato mix into it, if it starts to bubble immediately, it’s ready. (If the bubbling is very vigorous, reduce temperature to medium.)

7

Carefully arrange croquette balls in the oil, use tongs to add them to the pan if you like. Turn them occasionally while frying until crispy and golden all over.

8

Line a plate or dish with a few squares of paper towel then place cooked croquettes on the plate, the towel will soak up excess oil.

9

Serve warm with your favourite dipping sauce. Sweet chilli sauce goes very well with them.

Tools

Feel free to print off this recipe (please think of the environment before doing so!) or view the ingredients/directions fullscreen.

More Recipes

Ingredients

 250 g potato, mashed and cold
 100 g Carbery Cracker Red, grated
 50 g sweetcorn
 2 tbsp chopped fresh chives
 ½ red chilli, finely chopped
 1 tsp dried mixed herbs
 1 tsp salt
 ¼ tsp cracked black pepper
 Plain flour, for rolling
 2 eggs, beaten
 Panko breadcrumbs, for rolling
 Sunflower or vegetable oil, for frying

Directions

1

In a large bowl, combine potato, cheese, sweetcorn, herbs and seasoning. Mix well to evenly distribute the ingredients.

2

Set out 3 shallow dishes, one for the flour, one for beaten egg and one for the panko breadcrumbs.

3

Take a small bit of the potato mix, about 2 tbsp, then squeeze and roll into a ball.

4

Roll the ball in flour, then beaten egg, then finally the panko crumbs. Place on a plate or tray.

5

Continue the process until all of the potato mixture has been used up.

6

Place a large frying pan over medium high heat and pour in about 2cm of oil. To test if the oil is ready to fry with, drop a small crumb of the potato mix into it, if it starts to bubble immediately, it’s ready. (If the bubbling is very vigorous, reduce temperature to medium.)

7

Carefully arrange croquette balls in the oil, use tongs to add them to the pan if you like. Turn them occasionally while frying until crispy and golden all over.

8

Line a plate or dish with a few squares of paper towel then place cooked croquettes on the plate, the towel will soak up excess oil.

9

Serve warm with your favourite dipping sauce. Sweet chilli sauce goes very well with them.

Cheesy Croquettes
IngredientsDirections