Broccoli and fontina croquettes
These little potato and broccoli croquettes are simple to make and perfect for a gathering with drinks. The smoother the mashed potato, the better they taste. Potato and broccoli work really well together and, with the addition of fontina, which has a distinctive flavour without being overpowering, make for a very tasty bite-sized potato snack.
This recipe is an extract from Verdura by Theo Randall (Quadrille, £28)
If you like this recipe, why not try some of our other Starters & Sides from the House & Garden archive?
Broccoli and fontina croquettes
Recipe information
Yield
20
Ingredients
For the croquettes
For the coating
Preparation
Step 1
Add the potatoes and a good pinch of salt to a large pan of water. Bring to the boil, then simmer for 20 minutes until the potatoes are fully cooked and soft. Drain into a colander and leave to cool for 5 minutes, then place back in the dry pan and add the grated cheese, butter and beaten egg. Using a large whisk, push down on the mixture and whisk so the potatoes turn into a mash. The more you do this, the smoother the mash becomes. Leave to one side.
Step 2
Add the tenderstem broccoli to a medium saucepan of boiling salted water and cook for 4 minutes after the water has come back to the boil. Drain into a colander and leave to cool, then finely chop and whisk into the potato mixture, with salt and black pepper to taste. Divide the mixture into quarters and place each on the kitchen surface with a little flour to prevent them from sticking. Roll each into a long, even sausage using the palm of your hands, then cut each sausage into 5 equal pieces. Place on a floured tray or plate and transfer to the fridge for 30 minutes. Preheat the oven to 150°C/130°C fan/300°F/Gas 2.
Step 3
Take 3 shallow bowls and place the flour in one, the beaten egg in another and the breadcrumbs in the third. With one hand, slowly and carefully roll each potato croquette in the flour, then the beaten egg and finally the breadcrumbs.
Step 4
Once you have all the croquettes coated, place a medium, heavy-based saucepan over a high heat and add the sunflower oil. Heat until it reads 170°C/325°F on a cooking thermometer (or when a few breadcrumbs dropped into the oil turn golden in a few seconds), then turn the heat down to medium.
Step 5
Add 4 croquettes at a time to the hot oil and cook until lightly golden. Remove with a slotted spoon and place them on a wire rack with a tray underneath to catch any excess oil. Repeat until all the croquettes have been cooked, then place them all on an oven tray and transfer to the oven for a few minutes to ensure they are all hot. Sprinkle with some salt and serve as a canapé or as a snack, with lemons for squeezing.
