Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice!
(Makes about 20 pieces)
- 6 x medium potatoes
- 1 x tomato, grated
- 1 x carrot, grated
- 1/2 x onion, very finely chopped
- 1/3 x cup parsley, finely chopped
- 1/2 x cup Feta, chopped
- 2 x eggs, whisked
- 1 x cup bread crumbs, for coating
- 1 x cup plain flour, for coating
- salt & pepper to taste
- olive oil, for frying
- Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
- Strain potatoes and allow to cool.
- Place cooked potatoes into large bowl and begin mashing with potato masher or folk.
- Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
- Begin rolling mixture into small, round balls.
- Place whisked egg, flour and breadcrumbs into 3 separate bowls.
- Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs.
- Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
- When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown.
- Place on paper to absorb excess oil and repeat until all croquettes are cooked.
Recipe & Image by IN+SIGHTS GREECE © (Copyright)