Potato & Mozzarella Croquettes

Details

24 serves

1 hour

These Potato & Mozzarella Croquettes are a timeless Italian favourite. Crispy on the outside, soft and cheesy on the inside.

Made with our creamy Mozzarella, they’re a perfect snack, starter, or side.

Simple, satisfying, and full of classic flavour.

Note: You can swap out the salsa verda for a Napolitana sauce – for that traditional taste.

250g	Mozzarella Ball
1/3 cup	Grated Parmesan
1kg	potatoes
3	egg
2 tbsp	chopped parsley
1/2 cup	plain flour
1/4 cup	milk
2 cups	panko breadcrumbs
	sea salt and cracked black pepper

	for salsa verde
1/2 cup	chopped parsley
1/4 cup	chopped mint
1	garlic clove, finely chopped
1 tsp	Dijon mustard
1 tbsp	capers, chopped
2 tsp	white wine vinegar
1/4 cup	olive oil
	sea salt and cracked black pepper

1	Cut Mozzarella into 1cm cubes.
2	Boil potatoes in salted boiling water until tender, drain and mash well with a potato masher.
3	Place into a large bowl, add 1 egg, parmesan, parsley, season with salt & pepper and mix well to combine.
4	Roll into logs 3cm long and 2cm diameter, insert the mozzarella into the centre, ensuring it is enclosed with the potato mix. Allow to chill in the refrigerator for 30 minutes.
5	Meanwhile, mix the ingredients for the salsa verde in a small bowl.
6	Set up the crumbing station - flour in a bowl, 2 eggs and milk whisked in a bowl and the panko in a third bowl.
7	Roll the croquettes in the flour, followed by coating in the egg mix, then rolling in the panko.
8	Heat the fryer oil to 180°C, fry croquettes until golden and crisp and drain on paper towel.
9	Serve croquettes with salsa verde on the side.