You know ever since I was a kid, I associate everything with food. Everything I cook or eat, has a story behind it. I think I get this from my mum. She does the exact same thing. When she’d make something special for me to eat, she’d tell me why it was special to her. Most of the times it would be a story about her childhood, which made that dish all the more special. I know it sounds a bit sappy but I guess this is why food and I have a special connection. It can take you places in a second, let you be washed over in nostalgia, reminisce the times you’ve gone back to and enjoy the present with another bite.
My mum being a teacher, discipline was expected a little more than it normally is, – especially when it came to studies. (I know my mom is going to raise her eyebrow when she reads this. I promise, I mean this in a good way, Mom 🙂 ) The expectations were not at all unrealistic. Just that I study well, do well at school and do everything that my mother wasn’t able to do when she was my age. Graduate from college, get a degree, be successful at whatever I chose to do and be independent.
Anyhow, while she was strict about getting me to understand the importance of all of this, she introduced these special surprises which we would call munch-breaks. These much-awaited munch-breaks would be special treats my mother would cook for me. A snack and a well deserved break from all the studying. It was our ‘thing’. It was that inexplicable feeling – the feeling of sheer joy, contentment, love and whatnot. I crave for this now that I am so far away from home. But like I said, I try and cook these things to feel the same again, to visit my mom with every bite.
This special recipe is called Cheese & Potato Croquettes. It’s a take on this baked dish my mother would make for me – baked potatoes with corn and cheese. It’s basically the same, without the corn and fried. I love it. And I promise you’re going to love it too.
Cheese & Potato Croquettes
Serves 4| Prep time: 20 min | Cook time: 20 min
Ingredients:
Potatoes – 4, large, boiled and mashed
Red onion – 1 large, chopped fine
Eggs – 1, lightly beaten
Panko breadcrumbs – 1 cup (you can use any breadcrumbs, I like panko better as they yield a nicer crunch)
Paprika – 1 tbsp
All Purpose Italian Seasoning – 1 1/2 tbsp
Vegetable Oil – to deep dry
Cheddar – about 100 gms, cut up into bite sized pieces, or cheese slices, cut into small squares and stacked up to resemble a cheese cube
All purpose flour – 1 cup
Salt and pepper – to season
Directions:
In a bowl, mix together the mashed potato, onion, paprika and italian seasoning. Add a bit of salt and pepper if you like.
Remember there will also be cheese added to this so you need not add too much salt. Mix well and set aside. Make small rounds and then pat them to flatten them out a bit. Place the stack or cheese or the cheese cube right in he middle, stuff it in and close the flat potato patty.
It should now look a round ball, about the size of a golf ball. Now, dip this ball into the flour and make sure it’s covered well.
Next, dip it into the beaten egg. Now on to the bowl of breadcrumbs where you will ensure they get stuck to the ball well, the egg helps with this. Back to the egg and then the final round of a roll in the breadcrumbs.
We are now ready to fry. Get the oil in a deep frying pan, ready to fry. While the oil warms up, get all the potato balls ready with their due roll overs in the flour, egg and breadcrumbs mixtures. Set them aside. If you’re serving these at a party it is also a good idea to set them aside in the fridge for a few hours and then fry them fresh when your guest arrive.
Check if the oil is hot by dropping a few breadcrumbs in – they should come right up to the top of the oil. Now, gently place a potato ball in to the oil and lower the heat ever so slightly. We want the same golden brown colour on all sides of the croquette and the ow heat will ensure the cheese melts inside. Fry all the balls in the same manner.
Your croquettes are now ready. Serve them with a garlic dip or barbeque sauce or just with plain ol’ ketchup.
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