I work in ...


Your content is being adapted
based on your type of business


Potato Croquettes

  • Ham, boiled 225.0 g
  • Mozzarella 225.0 g
  • Parsley 0.5 bunch


  • 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


  • 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.