· 4 Rooster potatoes
· 2 tbsp butter
· 50 ml milk, warm
· 40 g grated parmesan cheese
· ½ tsp garlic, chopped
· 4 tbsp plain flour
· 2 eggs
· 40 g breadcrumbs
· oil for frying
· 600 g sliced roast beef joint
· lettuce leaves
· salt and peppe
POTATO CROQUETTES WITH ROAST BEEF SLICE
1. Peel the potatoes and cut into smaller pieces.
2. Place them in a pan of cold, salted water. Bring to the boil and cook for 20-25 minutes.
3. Drain and mash to a smooth texture, add the butter, milk, parmesan cheese and garlic, mix thoroughly. Season with salt. Leave to cool in the fridge for 30-60 minutes.
4. Scoop up about 2 tablespoons of the mashed potato mixture and roll an oval shape. Beat the egg and salt together in a medium bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.
5. Roll one of the balls in the flour to coat. Then dip in the beaten egg. Let any excess egg drip off.
6. Roll the croquette in the breadcrumbs to coat. Place on a baking sheet and repeat with the remaining mashed potato mixture.
7. Once all the mashed potatoes are coated, pour enough oil in a medium-sized deep pan for it to be 1.5 cm deep. Heat the oil until it reaches 180°C or until a pinch of breadcrumbs sizzles and immediately turns brown when dropped in.
8. Carefully place a batch of croquettes in the hot oil, making sure not to crowd the pan. Deep fry for 45 to 60 seconds on one side, until they start to turn golden brown, then turn the croquette 1/3 of the way over and fry for another 45 to 60 seconds, repeating a third time until the entire croquette is golden brown.
9. Keep warm in the oven while deep frying further batches.
10. Serve the croquette with sliced roast beef and a green salad.