Mini Black Pudding and Potato Croquette
By Kevin Dundon - "You can also roast this croquette in the oven for 20 minutes at 200˚C instead of deep-frying. Place any extras in a freezer bag and they’ll freeze beautifully for up to two months."
6 people
60 minutes
6 minutes
Ingredients
- 25 g Butter
- 2 medium Egg beaten
- 2 medium Egg Yolks
- 100 g Panko
- 100 g Plain Flour
- 500 g Rooster Potatoes
- 1 pinch Salt and Pepper
- 2 medium Shallots
- 100 g Signature Tastes Black Pudding
- 50 g Signature Tastes Mature Cheddar
Method
Method
Boil the potatoes until tender, then mash well.
In a sauté pan, melt the butter, add the shallots with the black pudding and sauté for 2 minutes. Remove from the heat and transfer in the mash potatoes. Beat the potato mixture with 2 egg yolks and the cheese. Season well. Cover and leave until firm and cool enough to handle.
Shape the mixture into 18 mini croquettes and place in the fridge to set for 30 minutes.
In three separate bowls, place the flour, beat the eggs and place the panko breadcrumbs in the last bowl. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
Preheat a deep-fat fryer to 180˚C or heat enough oil in a shallow pan, over medium heat. Place the croquette in the fryer or shallow pan and cook for 2-4 minutes until golden. Remove from the pan and place on kitchen paper to absorb excess oil. Season well and serve immediately.
