These Potato and Broccoli Croquettes were so nice and are a really good way of using up mashed potato from the day before. I reckon they’re probably good for sneaking broccoli into unobliging children too. The whole thing is vegetarian but if you’d like to keep the croquettes vegan, just leave out the cheese. The dip is a write-off though. If keeping it vegetarian isn’t necessary to you then mixing in some crispy bacon would not be the worst idea!
I think The great thing about these croquettes is that they are really versatile. Swap the broccoli for any bed you’d like or try mixing in a spoon of something yummy like pesto. Mixing in some English mustard would make them go so well with roast bacon or ham.
- 100 g cream cheese
- 50 g natural yogurt
- 1 tbsp fresh chives
- 1 pinch of salt
- 400 g potatoes, peeled and halved
- 150 g broccoli florets
- 40 g mature cheddar, grated
- 60 g breadcrumbs
- 1 egg yolk
- 2 eggs, beaten
- 50 g plain flour
- 100 g sesame seeds
- 4 tbsp olive oil
- Mix together all the ingredients until it is all smooth and incorporated. Decant into a serving bowl and sprinkle another few chives on top as a garnish. set aside until serving.
- Add the peeled and halved potatoes to a pan and cover with cold water. Place over a high heat and bring to the boil. Allow to boil for 14-16 minutes or until tender. Alternatively, use leftover mashed potato.
- While they are coming to the boil, weight out the broccoli, grate the cheese and blitz 60 g of bread for the breadcrumbs.
- Add the broccoli to a pan of boiling water and allow to boil until tender about 6 or 7 minutes. Then strain and allow them to dry on some kitchen paper.
- Mash the potatoes when they are cooked and mash in the cooked broccoli. Mix in the cheese, breadcrumbs and egg yolk. Taste and adjust the seasoning.
- Turn it out on a surface and cut it into 12 parts. Do this by halving the mix, then halving both halves, finally cutting each piece into 3 equal pieces. then roll each piece between your palms until they are all sausage shaped. Now chill them in the fridge for at least 10 minutes.
- Take 3 plates and fill one with the flour, one with the beaten egg and one with the sesame seeds. Take out the croquettes and, one-by-one, dip them in the flour, then the egg, then the sesame seeds.
- Once they are all done, heat the oil in a large frying pan or 2 medium ones. Add the croquettes and fry on a medium heat until browned on all sides, roughly 10 minutes.
- Serve up with the dip.