Recipe #4 – Manchego Croquettes
- 2 floury potatoes Sebago or Colibans
- ½ cup rock salt
- 80g Manchego cheese grated
- 1 clove garlic
- ½ small onion
- 30g butter
- 2 egg yolks
- 1 sprig thyme – leaves picked
- ¼ tsp. white pepper
- Sea salt to taste
- 2 cups fresh bread crumbs
- 2 cups milk
- 1 whole egg
- Plain flour
Pre heat an oven to 180C.
Place rock salt onto a small tray and top with potatoes. Place in oven and bake until tender. Approximately 20-30 minutes.
Finely chop onion and garlic and place into saucepan with butter and cook on a low heat until onion is translucent and soft.
When potatoes are cool enough to handle, peel then finely grate or pass through a fine sieve into a large bowl. Add cooked onion and garlic, thyme leaves, egg yolks, white pepper and grated manchego cheese. Mix and add salt to taste.
Carefully mould potato into small sausage shapes (5cm long and 2cm thick approximately) and place onto a lined tray. Put in fridge to firm for 20 minutes.
Crack whole egg into milk and mix well. Place flour and bread crumbs into separate bowls.
When croquettes are firm dip them into flour bowl, then egg mix bowl, then crumbs, then egg mix & finally crumbs again to ensure a thick coating around the croquettes.
Pop in fridge until ready to serve.
When ready to serve, heat oil to 180C. Cook until golden.