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Potato Croquettes

Coating

  • Flour 300 g
  • Egg White 4 pc
  • Bread Crumbs 300 g

Crispy Pancetta

  • Pancetta (thin slices) 10 pc

Truffle Mayonnaise

  • Mayonnaise 250 g
  • Truffle Paste 60 g
  • Lemon (whole fruit) 0.5 pc

Plating

  • Fresh Herbs Like Basil, Parsley or Chervil
  1. 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.
  2. 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.
  3. 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.
  4. Truffle Mayonnaise

    • Mix mayonnaise with the truffle paste.
    • Squeeze some drops of lemon.
  5. Plating

    • Serve 3 croquettes per portion.
    • Place the pancetta on top.
    • Finish with some truffle mayonnaise.
    • Garnish with fresh herbs.
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