Crunchy on the outside, oozy & cheesy in the middle. Perfect finger food!
INGREDIENTS
- 1 packet Premium Gluten Free Breadcrumbs
- 1⁄2 –1 cup white rice flour
- 2 eggs
- Rice bran oil and butter for frying
- 1 x medium size orange kumara 3 x medium size potatoes
- 3 x garlic cloves
- Handful fresh parsley
- 1 Tbsp butter
- 200g of mozzarella cheese (or cheese of your choice)
- Salt & pepper to taste
INSTRUCTIONS
- Peel, wash and cut the kumara and potato into 2cm pieces.
- Add water to a large pot and boil the kumara and potatoes on high for 15 minutes or until vegetables are soft to cut through with a knife.
- Finely chop up the garlic and the parsley.
- Drain the water from the pot and add in the garlic, parsley, butter, salt and pepper. Mash well until nice and creamy.
- Place mashed mixture into a medium size bowl and place into the fridge to completely cool.
- Using about 2Tbsp of the mash mixture, form a flat circle shape and place a piece of cheese in the middle, fold the potato over so that the cheese is in the middle. Mould to a croquette shape and place on a clean plate.
- Grab 3 separate bowls; in the first bowl crack two eggs and whisk well. Add 1 cup of the Fogdog gf breadcrumbs in the second bowl and add some rice flour to the third bowl ready to coat.
- Dip your shaped mash into the flour, egg and then into the breadcrumbs, coating well. Place coated croquettes onto a separate tray lined with baking paper.
- In a non-stick pan, heat some rice bran oil combined with a bit of butter. When hot, add your croquettes, placing one at a time and making sure not to overcrowd the pan.
- Cook each side for 30seconds-1 minute and then continue to rotate until crispy and golden.
- Place on a paper towel to absorb excess oil.
- Serve with your choice of dipping sauce such as mayonnaise and garnish with extra parsley.
Recipe by Mikaela Nelson @fluentinveg
