These croquettes are a great way to use up left over mashed potato and are a perfect side dish with meat or fish. They are so good that you’ll find yourself making sure you have potato left over!
They also freeze well, so are a good dish to make in a large batches to squirrel away for another day. To reheat from frozen, just pop them into a medium oven for about 15 minutes.
- 6 medium sized potatoes (cooked, mashed and cooled)
- 200g of Dizzy Goat Chèrve
- 3 slices of smoked bacon.
- Half an onion, finely chopped
- 1 clove of garlic, minced or finely chopped
- Sprig of fresh thyme.
- Cup of bread crumb
- 2 organic or free range eggs.
- Pinch of nutmeg
- salt and freshly ground black pepper to taste
To the cool and well mashed potatoes, add crumbled goats cheese , nutmeg, salt, pepper and thyme leaves. Mix well.
In a pre heated pan fry finely chopped bacon followed by the onion and garlic. Continue to cook until the onion is translucent. Allow the bacon mix to cool, then combine well with the potato.
Carefully form the mixture into cylinder shaped croquettes. Dip your croquettes into whisked egg and gently roll in breadcrumbs, making sure that each croquette is well coated.
Add generous amount of oil to large pan, over a medium/hot ring fry the croquettes, turning regularly to ensure that each side is beginning to turn golden brown. Remove from pan into a baking tray and finish them in the oven (preheated to 180C) for a further 10 minutes.