Potato Croquettes with Leeks
These delicious Potato Croquettes with Leeks recipe comes from inspirational food blogger Avant Garde Vegan and incorporates all of our favourite things; potatoes, leeks and comfort food! Simple and easy to make, this recipe is ideal for a picnic, movie night or family get-together.
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- 1hr 15 minutes
- Serves 4
- 3 Large Blas y Tir Baking Potatoes
- 1 Large Leek
- 1 small bunch of Chives, finely cut
- 1tbsp Margerine (vegan if wanted)
- 50g Panko breadcrumbs
- 5 tbsp Cornflour
- 50g Plain Flour
- Salt & Pepper to taste
- 1 litre Sunflower or Vegetable Oil (for frying)
- Salt & Pepper to season
- Bake the potatoes until soft. This usually takes 45 minutes to 1 hour depending on the size.
- Whilst the potatoes are cooking prepare the leek. Peel the first layer off the leek and discard, then rinse the rest under cold water to remove an dirt.
- Cut the leek finely into rings. Sauté in a small amount of olive oil until soft and slightly golden, then set aside.
- Once the potatoes are baked and cool enough to hold, peel the skin off the potatoes and then either mash or put it through a potato ricer (try to remove all the lumps if using a masher).
- Add the mashed potato to a mixing bowl with the cooked leek, chives, margarine & seasoning. Combine everything together and check its seasoned well. Place in the fridge until cold.
- In 3 small mixing bowls place the remaining dry ingredients. Put the breadcrumbs in one bowl, the cornflour plus 5 tbs of water mixed together in another. In the 3rd bowl place the plain flour.
- Remove the potato mix from the fridge, and mould into croquette shapes. Once formed, individually dip them into the 3 bowls in the following order; plain flour, then cornflour & water mix, then finally panko breadcrumbs.
- Once you have coated all of the croquettes, heat the oil in a deep saucepan (do not fill the saucepan higher than half way) or use a deep fryer set at 180 degrees.
- Carefully place the potato croquettes into the oil in small quantities, and cook until a golden colour. Season with salt then serve with a dip of your choice.
A simple garlic and herb mayo works great with these, or you can experiment with flavoured mayonnaise’s, salsas and dips. To make a garlic and herb mayo, simply mince a garlic clove into a bowl, add a squeeze of lemon, a handful of fresh herbs (parsley, dill or chives work really well) and add mayonnaise until the desired flavour is achieved!