Ingredients for a dozen croquettes:
500g potatoes left over from your raclette
6 slices Jean-Yves Bordier raclette cheese
3 slices Maison Conquet cured ham
1 bunch chives
20g Jean-Yves Bordier butter
2 tablespoons Jean-Yves Bordier crème fraîche
10cl milk
3 organic eggs
30g organic flour
50g breadcrumbs
1l sunflower oil
Salt and freshly ground pepper
Recipe:
Peel and mashed potato the cooked potatoes. Add half the milk and heat in a saucepan. When the milk is simmering, add the butter, cream, salt and pepper. Blend. Add milk if necessary. The purée should be smooth but compact enough to hold together in a ball.
Allow the purée to cool before adding the chopped chives. Form balls the size of golf balls.
Dice the cheese and ham. Make a small hole in the middle of each small ball of purée to insert the cubes of cheese and ham. Close the ball. Repeat until all ingredients are used up.
Roll the mashed potato balls in flour at once, tapping to remove excess.
Then roll the croquette once in the beaten eggs, then in the breadcrumbs, and repeat the process. Roll a second time in eggs and again in breadcrumbs.
Heat oil over medium heat in a high-sided pan (or use a deep fryer). The croquettes should not touch the bottom of the pan when cooking.
Plunge the croquettes into the pan so that they have room to move, but are not tightly packed. Turn several times during cooking to ensure even browning. Remove from oil as soon as cheese escapes from the croquette.
Place on absorbent paper and serve piping hot with pickles or gherkins.
Any other recipe ideas? See our creations in the Culinary creations by Trait’Tendance section.
