Curry Spiced Potato Croquetas

Name: Curry Spiced Potato Croquetas
Prep time: 35 min
Cook time: 30 min
Yield: 18-20
Ingredients: 550g washed potatoes, peeled; 1 tbsp The Olive Tree olive oil; 1 leek, white part washed and thinly sliced; 50g Market Fare frozen peas, rinsed; 2 tsp Stonemill curry powder; ½ tsp Stonemill ground cumin; 75g Emporium Selection UK vintage cheddar cheese, grated; 250g Lyttos Greek yogurt; Juice of ½ lime; Handful mint leaves, finely chopped; 100g White Mill plain flour; 2 Lodge Farms free range eggs, beaten; 100g White Mill panko breadcrumbs; Pure Vita sunflower or canola oil, for frying; Green chilli slices, mint leaves and lime wedges, to serve

How to make Curry Spiced Potato Croquetas

Prep Time: 35 minutes | Cook Time: 30 minutes | Makes: 18-20

Ingredients

550g washed potatoes, peeled
1 tbsp The Olive Tree olive oil
1 leek, white part washed and thinly sliced
50g Market Fare frozen peas, rinsed
2 tsp Stonemill curry powder
½ tsp Stonemill ground cumin
75g Emporium Selection UK vintage cheddar cheese, grated
250g Lyttos Greek yogurt
Juice of ½ lime
Handful mint leaves, finely chopped
100g White Mill plain flour
2 Lodge Farms free range eggs, beaten
100g White Mill panko breadcrumbs
Pure Vita sunflower or canola oil, for frying
Green chilli slices, mint leaves and lime wedges, to serve

Method

Cut potatoes into large pieces, approximately the same size. Place into a saucepan and cover with cold water. Bring up to the boil and cook for 15 minutes or until soft enough to mash.
Drain potatoes into a colander. Leave for a few minutes to allow any moisture to evaporate. Mash or rice the potatoes and place into a mixing bowl.
Place olive oil into a frying pan over a medium heat. Add the leeks and sauté for 5 minutes or until softened. Add peas, curry powder and cumin and cook for a further minute.
Stir leek and peas into the mashed potato along with the cheese. Season well with salt and pepper and mix to combine. Roll into balls, place them on a tray and refrigerate for 30 minutes to allow them to firm up.
Mix the yogurt, lime juice and chopped mint together and season with salt and pepper. Set aside.
Place flour, eggs and breadcrumbs into 3 separate wide, shallow bowls. Dip a potato ball into flour and shake off excess. Dip into egg, then roll in the breadcrumbs, making sure it’s completely covered. Place on a tray and repeat with the remaining balls.
Heat oil to 180°C in a deep fryer or high-sided pan. Fry in batches for 3 minutes or until golden brown and piping hot inside. Place onto a cooling rack to allow excess oil to drain off. Transfer to a platter and serve hot with mint yogurt, green chilli slices, mint leaves and lime wedges.

Tip: Don’t overcrowd the pan when frying, as it will bring down the oil temperature.