- Water – 3 tbsp
- Salt – to taste
- Potatoes, peeled, chopped – 500 gms
- Butter – 25 gms
- Milk – ½ tbsp
- Freshly ground pepper
- Egg, lightly beaten – 1 or 1 tbsp Corn flour mixed with 1 ½ tbsp of water
- Toasted breadcrumbs – 75 gms
- Flat-leaf parsley sprig, to garnish
Method:-
- Place the water and salt in a large bowl. Add the potatoes, cover and cook for 9 minutes. Leave to stand, covered, for 5 minutes.
- Beat the butter, milk and salt and pepper to taste into the potatoes. Roll the mixture into 16 cork shapes. Chill for 30 minutes for a firmer texture.
- Coat the croquettes with egg or corn flour batter and roll in breadcrumbs.
- Place on a piece of paper towel, in a circle. Prick with a fork. Cook, uncovered, for 2 ½ - 4 minutes, turning over halfway through cooking.
- Serve hot, garnished with parsley.
