Cheesy Potato Croquettes
Mozzarella stuffed potato croquettes with sundried tomato & pesto
For the pesto
20 sun-blushed tomato pieces, roughly chopped
1000g/4oz rocket leaves, plus extra to garnish
2 tbsp pine nuts1 garlic clove
2 tbsp grated parmesan
10-12 tbsp olive oil
8 tbsp Cabernet Sauvignon vinegar
3 piquillo peppers, roughly chopped (we left these out due to capsicum allergy)
For the croquettes
Sunflower oil, for deep fat frying
1kg/2lb 4oz potatoes, peeled and cut into large dice
220g/8oz parmesan cheese, freshly grated
2 tbsp red pesto (from recipe above)
20 sun-blushed tomato pieces, roughly chopped
20 basil leaves, roughly chopped
Salt and freshly ground black pepper
100g/4oz plain flour plus up to 2 tbsp (if too dry)
2 small ball fresh mozzarella cheese
110g/4oz breadcrumbs
2 free-range eggs, beaten
Spice Grinder
Place all the pesto ingredients, except the Cabernet Sauvignon vinegar, into a food processor and blend to a fine purée. Set aside.
Boil potatoes for 12-18 minutes, or until tender, then drain and return to the pan to dry out.
Mash with a potato masher or ricer until smooth.
Add the parmesan, one tablespoon of the red pesto, all the sun-blushed tomatoes and and mix well.
Add salt and black pepper, to taste. (Add a little flour if the mixture is too wet.)
Divide the mixture into 12 equal-sized pieces and shape into cylinder croquettes, using your hands.
Push a small piece of mozzarella into the centre of each croquette, closing up the potato to completely cover the mozzarella.
Place the remaining flour and the breadcrumbs onto two separate plates. Place the eggs in a bowl. Dredge the croquettes in the flour, then dip them into the beaten eggs, roll in breadcrumbs.
Carefully lower a few croquettes at a time into deep fat fryer and cook for 3-4 minutes, or until golden-brown and crisp. Remove and drain on kitchen paper. Transfer to a roasting tray and place in the preheated oven to keep warm.
NOTE: To make things easier we decided to oven bake the croquettes rather than deep frying them - to oven cook place on greased baking tray, spray with olive oil and put in oven at 200 C/Gas 6 for about 30 - 40 minutes.
To serve, add the Cabernet Sauvignon vinegar to the remaining pesto and place a spoonful onto each of four plates. Place three croquettes on top of each dollop of pesto and garnish with rocket.