Gastronomixs

Artichoke and potato croquettes

The addition of anchovies makes standard potato croquettes a lot more interesting. 

Artichoke and potato croquettes

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Ingredients

5

 

anchovy fillets

1

 

shallot

15

g

flat-leaf parsley, chopped

300

g

potatoes

100

g

butter

50

ml

milk

 

 

salt and pepper

 

 

flour

 

 

olive oil

 

 

egg whites

 

 

panko

Preparation method

  • Make smooth mashed potatoes using the potatoes, butter, and milk.
  • Finely chop the shallot and gently fry in the oil.
  • Neatly brunoise the anchovy fillets and mix with the shallot and chopped parsley. Season to taste with salt, pepper, and olive oil.
  • Mix the anchovies into the mashed potato and use to fill a piping bag.
  • Pipe strips of the mixture onto a floured tray and roll them in the flour until all sides are covered.
  • Now cut the strips into pieces 6cm long.
  • Coat the strips with the egg white and roll twice in the panko.
  • Deep fry the croquettes in oil at 180°C for approx. four minutes.

Serving suggestions

  • As a snack or accompanying aperitifs.
  • As a component in a starter with various anchovy components.
  • Serve with tartare sauce.

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