Pea and Corn Croquettes

Exactly what it sounds like. Peas and corn mixed with mashed potatoes, rolled in breadcrumbs, and then fried to give them a lovely crispy outside. This is a great way to use up leftover mashed potatoes, and it’s also a delicious side dish or snack!

Serves: 6.
Prep time: ~1 hour

Ingredients:

  • 6-8 potatoes, peeled and roughly chopped.
  • 1 onion, peeled and roughly chopped.
  • 2 tbsp oil.
  • salt.
  • pepper.
  • 1 tbsp flour, plus more to coat the croquettes.
  • 1-2 cups breadcrumbs (preferable panko), depending on how many croquettes you make.
  • 1/2 cup peas, defrosted if frozen.
  • 1/2 corn kernels, defrosted if frozen.
  • vegetable oil – enough to fill a deep frying pan halfway, plus a little extra in a small bowl.

Cooking Instructions:

Place the potatoes and onion in a large pot of cold water, then bring to a boil for 16-18 minutes, until the potatoes are tender. Drain the potatoes and mash them well with the oil, then season generously with salt and pepper.

Cool the potatoes down until they’re cool enough for you to handle, either by spreading them out on a baking sheet or popping them in the fridge for a few minutes.

Once the potatoes are cooled down, begin heating your oil on the stove. You want it to be hot enough that a breadcrumb will start bubbling when you drop it in, but doesn’t go brown right away. If you have a deep fryer, use that instead!

Mix the corn, peas, and flour into the mashed potatoes. Set up 3 separate bowls: 1 with flour, one with a bit of oil, and one with the breadcrumbs. Scoop up about 2 tablespoons of your potato mix and form into either a small patty or a cylinder. Patties are easier to flip, but cylinders look cuter.

Roll the croquette in the flour, then in the oil, then in breadcrumbs. If it’s looking a little bare, dip it back in the oil and then back in the breadcrumbs, patting it on all sides.

Fry them in batches to prevent the oil from cooling down too much. The croquettes should take a couple minutes on each side, until they’re lovely and golden brown all over. Serve piping hot.

These go really nicely with a Japanese-style curry (which I’ll probably be posting soon!), or with a nice pureed soup, anything you can dip them in!

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