This recipe came about after we had corned beef for sunday dinner. We had alot of leftover meat, potatoes and white sauce. I hate wasting food, so brainstorming i came up with a crunchy, oozy filling full of chunks of corned beef.
Ingredients:
2 cups mashed potatoes
1/2 cup Thick White sauce
1 Cup cooked Corned Beef, Chopped finely
1/2 Cup Cheese, grated
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 Cups Panko Breadcrumbs
Method:
In a large bowl, stir together mashed potatoes, white sauce, corned beef and cheese season with salt and pepper. Rolls heaped tablespoons of mixture into small logs. Place onto baking tray and place into the freezer for 15 mins or until croquettes are just starting to harden.
In a shallow container, place flour, season with salt and pepper. In another shallow container, whisk egg with 1 tablespoon water. In a third shallow container, place 1 1/2 cups breadcrumbs.
Roll half frozen croquettes in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. Place back into freezer to harden again (this is optional but i find them easier to handle). Heat oil in a deep fryer. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on papertowel. Serve hot.
Tip - To know if oil is hot enough place a cube of bread into the hot oil if it turns golden within 60secs oil is ready.
2 cups mashed potatoes
1/2 cup Thick White sauce
1 Cup cooked Corned Beef, Chopped finely
1/2 Cup Cheese, grated
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 Cups Panko Breadcrumbs
Method:
In a large bowl, stir together mashed potatoes, white sauce, corned beef and cheese season with salt and pepper. Rolls heaped tablespoons of mixture into small logs. Place onto baking tray and place into the freezer for 15 mins or until croquettes are just starting to harden.
In a shallow container, place flour, season with salt and pepper. In another shallow container, whisk egg with 1 tablespoon water. In a third shallow container, place 1 1/2 cups breadcrumbs.
Roll half frozen croquettes in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. Place back into freezer to harden again (this is optional but i find them easier to handle). Heat oil in a deep fryer. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on papertowel. Serve hot.
Tip - To know if oil is hot enough place a cube of bread into the hot oil if it turns golden within 60secs oil is ready.
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