Potato Croquette with Ham and Mozzarella

Name: Potato Croquette with Ham and Mozzarella
Yield: 10
Ingredients: 600.0g Knorr Potato Flakes 2kg; 225.0g Ham, boiled; 225.0g Mozzarella; 0.5bunch Parsley; 300.0g Flour; 4.0pc Egg White; 300.0g Bread Crumbs; 10.0pc Pancetta (thin slices); 250.0g Mayonnaise; 60.0g Truffle Paste; 0.5pc Lemon (whole fruit); 0.0g Fresh Herbs Like Basil, Parsley or Chervil

Potato Croquette with Ham and Mozzarella – - Recipe

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.

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Potato Croquettes

Knorr Potato Flakes 2kg 600.0 g
Knorr Potato Flakes 2kg
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Ham, boiled 225.0 g
Mozzarella 225.0 g
Parsley 0.5 bunch

Coating

Flour 300.0 g
Egg White 4.0 pc
Bread Crumbs 300.0 g

Crispy Pancetta

Pancetta (thin slices) 10.0 pc

Truffle Mayonnaise

Mayonnaise 250.0 g
Truffle Paste 60.0 g
Lemon (whole fruit) 0.5 pc

Plating

Fresh Herbs Like Basil, Parsley or Chervil

Western

Side & Snacks

Fruits & Vegetables

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Preparation

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.

Western

Side & Snacks

Fruits & Vegetables

Potato Croquette with Ham and Mozzarella

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