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Makes 21 croquets
Step 1: Wash and dice 2.5 cups of potato. Step 2: Drain off 90% of the water from the boiled potatoes. Mash them immediately with a tablespoon of cream, the same of butter, and a heaped cup of grated white cheddar cheese. Once roughly mashed stir in a dessert spoon of powdered parmesan. Place your pot into the fridge to cool and harden up your mash. Step 3: Prepare the coating. In a bowl put 1 cup flour / or / southern chicken coating powder, add 1/2 cup polenta for crunch, add seasoning (I used chicken spice, grated parmesan, and salt). Mix up well. Break an egg into another bowl and whisk with a fork. In this first picture you can see my pink Himalayan salt and tub of parmesan. These are the only ingredients for the coating. You can play with coatings. Adding a bit of powdered chicken soup, or brown onion soup to the mix, might make for some very tasty crispy coatings. Step 4: Take the mash out of the fridge. Using a normal dessert spoon, scoop out a golf-ball-ish size portion of mash, roll into a ball like you do with meatballs, and place on a baking sheet until you've rolled up all of your mash into balls. Step 5: Roll each potato ball through the egg wash, and then through the polenta mix – and put back on your baking tray. Make sure they are all well coated. Step 6: I use the same pan I fried the sausage in. While preparing my mash mix etc I fry up sausages to go with this meal. Take the sausages out of your frying pan and leave them to keep warm in the oven. Simply add an extra centimeter of canola oil to your frying pan (canola is a mono-saturate and the oil you want to be using!), give it a minute to come up to temperature, and then place your potato balls into the pan. As they fry they flatten, after a minute or two use tongs to simply pick each ball up and turn around to fry the other side. They cook very quickly on a medium-high heat, so don't walk away or get distracted at this stage. Step 7: Turn over to brown the other side. Step 8: Then brown the sides Step 9: Take out cooked croquets, and leave on a plate next to your frying pan while you fry the rest of your crumbed potato balls. The don't hold any grease or oil, so draining them isn't necessary. The dark spots are from the sausage previously cooked in the pan. Step 10: Once they're all fried, dust them with parmesan, and serve with your sausage (and veggies if you're making veggies). Because of the cheese content they are quite soft in the middle and will squash when you cut into them, but this is what makes them so nice, they're melt in your mouth delicious! |