Potato Croquette with Ham and Mozzarella

These all-time favourites turn into an impressive dish with crispy pancetta and luscious truffle mayonnaise. Mashed potatoes are coated with a breadcrumb mixture and then deep-fried for a crunch you can’t believe.

Potato Croquettes
- Cut the ham and mozzarella in small cubes.
- Chop the parsley.
- Mix them with prepared Knorr Mashed Potato (room temperature).
- Season the mixture with some black pepper (no salt; salt will come from the ham).
- Put the mixture in a piping bag and squeeze shapes of long cylinders on an oven tray that’s covered with baking paper.
- Half freeze the cylinders and cut into 5cm pieces.
Coating
- Coat the croquettes in 3 steps: 1. Flour 2. Egg wash 3. Breadcrumbs
- After coating, let the coating set for half an hour in the fridge.
- Bring vegetable oil to 180°C and deep fry the croquettes for about 4 minutes until they are golden.
- Make sure they are hot inside so the mozzarella melts out when you break the croquettes.
Crispy Pancetta
- Place the thinly sliced pancetta on baking paper and put another sheet of baking paper on top.
- Place between 2 oven racks to add pressure to the pancetta.
- Bake the pancetta in the oven at 170°C for 8 minutes.
- Remove the top baking paper and let the pancetta cool.
Truffle Mayonnaise
- Mix mayonnaise with the truffle paste.
- Squeeze some drops of lemon.
Plating
- Serve 3 croquettes per portion.
- Place the pancetta on top.
- Finish with some truffle mayonnaise.
- Garnish with fresh herbs.