Croquettes – with a potato base
This is my go to croquette recipe for any type of leftovers meats I might have, although I have to say I prefer using Chicken, Turkey and Tuna for these rather than meat, but this is my personal preference and I have family members who regularly make this with left over roasts etc.
This might not be a usual staple recipe in any other place other than in Gibraltar, but I can assure you that every family in Gib has their own recipe with a special (maybe secret) twist which makes theirs the best one.
They are not difficult to make, but do take some time to assemble. This however, is well worth the time as you get bite sized ( well maybe two bite sizes with my version) pieces of heaven which melt in your mouth and burst with flavour.
Try them, yet again you will not be disappointed with the results.
Ingredients
700 grams cold mashed potato- just the potato without any butter, cream or milk added to it
500 grams of cold rotisserie chicken, turkey, left over meats or drained tinned tuna
200 grams grated cheese - I always use a mix of Edam and Cheddar
2 large eggs - beaten
2 cloves of garlic
Small bunch of fresh parsley
1 teaspoon of dried marjoram
100g of fresh breadcrumbs plus dried garlic and parsley breadcrumbs to lightly coat the croquettes
Instructions
1
Add the grated cheese, fresh breadcrumbs, garlic, parsley and marjoram to the bowl of a food processor and pulse until they are finely chopped and mixed.
Remove and place into a deep bowl
2
Cut the leftover meat into chunks and add to the bowl of the food processor and pulse until it is finely chopped and mixed. You can use a combination of meats if you wish or simply use one type. I love the combination of chicken (or turkey) with ham.
Place into the same bowl with the other pulsed ingredients.
3
Mix the ingredients in the bowl until they are all incorporated, and then add the mashed potato. Mix to distribute evenly throughout.
4
Add the two beaten eggs to the mix, and using your hands make sure to distribute evenly. At this stage if you squeeze a handful of the dough it should stick together. If this does not happen you might need to add a little more egg. The mix should come together without being too sticky .
5
Sprinkle the base of a clean tray, (baking dish etc) with the parsley and garlic dry breadcrumbs to form a light layer on which you are going to lay your croquettes.
6
I usually get a tablespoon of mix and shape it in my hands until I form a cylindrical (croquette) shape (see the pic below for reference). Place onto the breadcrumb lined tray. Continue until you use all the mix.
7
Sprinkle a light layer of the garlic and parsley dried breadcrumbs over the croquettes. You really don't need to add a lot as the croquettes already have fresh breadcrumbs in them that will brown when you cook them. This is just to keep them from sticking to the tray, and will help the croquette keep its shape when you fry them.
8
Heat up enough oil to fry the croquettes in a deep sided frying pan. I usually add half a pan full of oil.
9
Add enough croquettes to fill the pan but do not over crowd this as it will lower the heat and might make the croquettes break up. fry for some 2-3 minutes each side, or until they develop a deep golden brown colour throughout. Remember the majority of the ingredients are already cooked you are simply cooking the eggs and browning the bread.
10
Remove to a kitchen roll lined plate to allow the excess oil to drain out. Once they are drained move them to a clean plate and allow to cool.
11
These croquettes are good either hot or cold.
12
If you want to freeze them you can do this once they are ready at step seven. Line a baking dish or flat dish with cling film, place the croquettes in a single layer and cover with cling film once again. Then freeze. ONCE FROZEN you can them place into a zip lock bag and take out as you need. You will need to defrost them before you cook them.
13
Gibraltarian potato base croquettes cosykitchencorner style. I hope you enjoy.
