Perfect Croquettes
Leftovers are magical.
Okay, I admit they might not initially seem that way. Languishing in containers in the fridge. Hiding under a bit of tinfoil. Perhaps, forlornly sitting limply in a bowl, that freshly made sheen but a memory. But as they say, necessity is the mother of invention and leftovers are perfect for this.
They allow for experimentation and trying combinations of different flavours with some abandon. If you make a mess and it doesn't work, hi ho. You probably would've chucked them in the bin anyway.
Just because something doesn't necessarily look attractive (for instance, the cold potatoes in this recipe) doesn't mean it can't be utilised to create something truly scrumptious. Often, a lot of leftovers have more flavour than the initial meal you made - particularly true for anything in a marinade or involving a stewed sauce.
Now, if something smells funny or demonstrates any obvious signs that it has seen better days, chuck it. An upset stomach isn't worth it. However, if you allow leftovers to cool fully before sealing them in air tight containers, they will be fine. Cooked meat can be kept for a few days, as can cooked rice. Vegetables can be revived with a quick crisp in the oven, as can salads leaves in some iced water for a few seconds.
If you're a bit nervous about experimentation, I would advise doing so with the addition of eggs. Frittata's, omelettes and scrambled eggs mixed with whatever happened to be in my fridge have never failed to make a substantial meal that left me sated.
But one of my favourite leftover heroes to make, to the extent that I sometimes like cooking extra spuds so I know I have enough to make these, is my cheese croquettes.
For me, they're a sophisticated comfort food. Since I was a child, I loved the potato croquettes that would be served every Christmas and at special family dinners throughout the year. The parcels of soft mash coated in golden breadcrumbs never failed to make me drool.
Now though, I much prefer making my own and take inspiration from Spain when it comes to extra additions to the mash.
There are a variety of fillings that work tremendously well - chunks of cooked ham hock, flakes of crab or white fish, delicate herbs and of course, cheese.
The trick to these little beauties is ensuring the mash is completely lump free and getting a round, even coating on the exterior.
I have experimented many times on both counts in pursuit of the perfect method. I've believed I've cracked it and have detailed it below.
Check it out and let me know what you put in your croquettes!
Xoxo
BASIC CROQUETTES RECIPE
(How many you'll be able to make depends on what leftovers you have. The beauty of these is they're not tied to very strict measurements, so use your common sense to guide you and have fun)
Leftover cooked potatoes
Fresh butter
Sprinkle of sea salt
Slices of bread, whizzed to crumbs ( 2 slices will cover 6 croquettes)
Egg, beaten
Filling of your choosing (I used grated cheese this time)
- Heat oven to 180 degrees celsius. In a large bowl, put the mash and butter together. Using a stainless steel masher (much easier to mash cold potatoes with this one), vigorously mash until there are no lumps. Then, add a little milk (1/4 cup) to mash and put on a medium heat, stirring constantly until milk is absorbed and potato is warmed through. If you had already mashed your potatoes, just follow instructions from the addition of milk.
- Remove potatoes from heat, sprinkle over salt. Add in the filling of your choosing and stir to combine.
- Put your beaten egg in one bowl or dish and your breadcrumbs in another, close together to set up your own one person assembly line. Using your hands, take a handful of the mash and form into a rounded ball. Then dip this into the egg and then the breadcrumb, thoroughly coating all the mash. Repeat as many times as needed. (See picture below)
- Place croquettes on a baking tray and lightly spray with olive oil. Place them in the oven and cook for 10-12 minutes until golden brown.
- Serve as a side dish, on their own, with a ham salad or as I like them, with garlic mayo.
Croquettes before going into oven
Okay, I admit they might not initially seem that way. Languishing in containers in the fridge. Hiding under a bit of tinfoil. Perhaps, forlornly sitting limply in a bowl, that freshly made sheen but a memory. But as they say, necessity is the mother of invention and leftovers are perfect for this.
They allow for experimentation and trying combinations of different flavours with some abandon. If you make a mess and it doesn't work, hi ho. You probably would've chucked them in the bin anyway.
Just because something doesn't necessarily look attractive (for instance, the cold potatoes in this recipe) doesn't mean it can't be utilised to create something truly scrumptious. Often, a lot of leftovers have more flavour than the initial meal you made - particularly true for anything in a marinade or involving a stewed sauce.
Now, if something smells funny or demonstrates any obvious signs that it has seen better days, chuck it. An upset stomach isn't worth it. However, if you allow leftovers to cool fully before sealing them in air tight containers, they will be fine. Cooked meat can be kept for a few days, as can cooked rice. Vegetables can be revived with a quick crisp in the oven, as can salads leaves in some iced water for a few seconds.
If you're a bit nervous about experimentation, I would advise doing so with the addition of eggs. Frittata's, omelettes and scrambled eggs mixed with whatever happened to be in my fridge have never failed to make a substantial meal that left me sated.
But one of my favourite leftover heroes to make, to the extent that I sometimes like cooking extra spuds so I know I have enough to make these, is my cheese croquettes.
For me, they're a sophisticated comfort food. Since I was a child, I loved the potato croquettes that would be served every Christmas and at special family dinners throughout the year. The parcels of soft mash coated in golden breadcrumbs never failed to make me drool.
Now though, I much prefer making my own and take inspiration from Spain when it comes to extra additions to the mash.
There are a variety of fillings that work tremendously well - chunks of cooked ham hock, flakes of crab or white fish, delicate herbs and of course, cheese.
The trick to these little beauties is ensuring the mash is completely lump free and getting a round, even coating on the exterior.
I have experimented many times on both counts in pursuit of the perfect method. I've believed I've cracked it and have detailed it below.
Check it out and let me know what you put in your croquettes!
Xoxo
BASIC CROQUETTES RECIPE
(How many you'll be able to make depends on what leftovers you have. The beauty of these is they're not tied to very strict measurements, so use your common sense to guide you and have fun)
Leftover cooked potatoes
Fresh butter
Sprinkle of sea salt
Slices of bread, whizzed to crumbs ( 2 slices will cover 6 croquettes)
Egg, beaten
Filling of your choosing (I used grated cheese this time)
- Heat oven to 180 degrees celsius. In a large bowl, put the mash and butter together. Using a stainless steel masher (much easier to mash cold potatoes with this one), vigorously mash until there are no lumps. Then, add a little milk (1/4 cup) to mash and put on a medium heat, stirring constantly until milk is absorbed and potato is warmed through. If you had already mashed your potatoes, just follow instructions from the addition of milk.
- Remove potatoes from heat, sprinkle over salt. Add in the filling of your choosing and stir to combine.
- Put your beaten egg in one bowl or dish and your breadcrumbs in another, close together to set up your own one person assembly line. Using your hands, take a handful of the mash and form into a rounded ball. Then dip this into the egg and then the breadcrumb, thoroughly coating all the mash. Repeat as many times as needed. (See picture below)
- Place croquettes on a baking tray and lightly spray with olive oil. Place them in the oven and cook for 10-12 minutes until golden brown.
- Serve as a side dish, on their own, with a ham salad or as I like them, with garlic mayo.
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