INTRODUCTION

It is a messy attempt at the kitchen but I never regret preparing these because kids and my wife loved them.

You are trying to shape some mashed potatoes into a ball but the mashed potatoes are very sticky and soft and I presumed from here, you can imagine how messy it can be… I tried many means before I managed to get the shape.

Therefore it is a salvage batch but I have already adjusted the recipe for the readers which I believed will be more manageable than the initial recipe I used.

Taste wise is good and addictive. Kids are especially happy with the pulling effect of the cheese.  Well, I can almost guarantee that you will have the string effect if you are using fresh mozzarella cheese. 

WHAT IS REQUIRED

Servings: About 15 croquettes depending on size

Recipe Inspired from: Bacon and cheese croquettes – Taste

• 4-6 pieces of bacons
• 4 medium size potatoes
• 1 egg
• 50 grams of plain flour (estimation)
• 50 grams of mozzarella cheese block

Seasonings and others

• 1 teaspoon of sugar or chicken stock powder
• Salt to taste
• Dashes of black pepper
• Parsley or oregano or other herbs of your choice

For coating and deep frying

• 1 cup of panko bread crumbs
• 1 egg
• Adequate cooking oil of deep frying

STEPS OF PREPARATION

• Cut the bacons into small pieces and pan fry the bacon bits  in a pan over medium heat until aromatic .

• Boil the potatoes until soft and blend until fine. Add the egg, flour, bacon bits, black pepper, salt, herbs  and chicken stock powder. Stir until it forms a dough. If the dough is too soft for shaping, you may need to chill it for 1-2 hours such that it become firmer. Alternatively, add more flour to make it less sticky. The flour quantities stated is for estimation as it will depend on how wet is your mashed potatoes.  Once manageable, divide the dough into 15 equal portions.

• Cut the mozzarella into small cubes of 1.5 cm x 1.5 cm x 1.5 cm. Set aside.

• Prepared 2 bowls, one with beaten eggs and another one with the Panko bread crumbs.

• Pat your hand with some flour, take a dough, lightly shape round, press it flat, put a cheese cubes at the centre of the dough, seal the edges and shape round.

• Transfer the ball into the beaten eggs. Handle carefully and coat evenly. After egg coating transfer the bowl containing panko bread crumbs and coat as even as possible.

• Heat up a pot of oil and pan fry the croquettes under medium heat until the external is light golden brown which should take about 5 minutes. Before dishing out, increase the heat to high and pan fry for another 1 minutes to force out any trapped oil. Drain and place on  a piece of kitchen towel. Best served hot as a snack or party appetizer.

CONCLUSION

This recipe will be submitted to a magazine soon under their “cheese” theme. Do give it a try and if you are a fan of bacon and cheese. Don’t worry, during deep frying, the croquettes will not have any splashing and the deep frying time are very short since most of the ingredients are cooked ingredients that can be eaten readily.  This type of recipe are full of variations both in terms and types of ingredients. Therefore, feel free to adjust the ingredients are reading through this recipe.

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