Recipe Steps
- Peel and cut the potatoes into small pieces, place them in a medium saucepan, cover with water and boil until tender, strain, season with salt and pepper mash until smooth, stir in the grated cheese. Allow to cool, to stiffen up.
- Take a scoop of the cheesy potato and form it into a croquette shape (either oblong or a ball). Repeat this process until all the potato and cheese mixture is used up.
- Place the flour, beaten egg and breadcrumbs into three separate bowls.
- Dip the croquette into the flour then the egg and then roll it in the breadcrumbs, set aside to chill in the refrigerator.
- Heat a small amount of oil in a pan and fry until golden brown turning every few minutes
- Turn on to kitchen paper when cooked
- Sprinkle with sea salt and chopped parsley.
Cooks Tips! Will keep in the refrigerator for up to 2 days. Cooked Bacon Bits and/or fried diced onion are delicious added to the potato mixture as well.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
