Bolognese Potato Croquettes
Our classic bolognese makes a great base for all sorts of crowd-pleasing dishes, like these easy croquettes. A plate of these is bound to go down a treat; wonderful for a casual dinner that the kids will love, or for sharing with friends while watching the game.
Ingredients
800g agria potatoes, scrubbed
3 eggs
50g parmesan, freshly grated
¼ cup flour, plus extra for dusting
½ batch mince bolognese
2 Tbsp milk
1½-2 cups panko crumbs
Oil, for frying
Sauce, to serve (we used Pelagonia’s spicy and smoky pepper Luteniza)
Method
Prick the potatoes with a fork, then put into a microwave on top of a paper towel. Cook for 10-15 minutes, or until cooked through. When cool enough to handle, scoop out the flesh into a bowl and mash until smooth. Add 1 egg, plus the parmesan and flour to the bowl and mix well. Cool, then add the mince to the potato and mix.
Using floured hands, shape about ¼ cup of the potato mix into a log shape and place on a baking paper-lined tray. Repeat with remaining mix – you should get around 20 croquettes. This can be done a day ahead
Put the extra flour in a bowl. Lightly beat the two remaining eggs and milk and put into another bowl. Put the panko crumbs in a shallow dish. Dust the croquettes through the flour, dip in the egg mix, then roll in the crumbs, pressing to coat well. Put onto a tray and refrigerate for at least 30 minutes to help set the crumb.
Heat the oil in a pan and fry the croquettes in batches for 3-5 minutes, until golden all over. Drain on paper towels and serve with your favourite sauce.