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Making Potato Croquettes

  • Knorr Mashed Potato, prepared 600 g
  • Boiled Beef 225 g
  • Mozzarella 225 g
  • Parsley (bunch) 0.5 pc

Coating

  • Flour 300 g
  • Egg White 4 pc
  • Breadcrumbs 300 g

Prepare the Crispy Pancetta

  • Pancetta Slices (thin) 10 pc

Prepare Truffle Mayonnaise

  • Mayonnaise 250 g
  • Truffle Paste 60 g
  • Lemon 0.5 pc

Plating

  • Fresh Herbs (like Basil, Parsley or Chervil)
  1. Making Potato Croquettes

    • Cut the beef and mozzarella in small cubes.
    • Chop the parsley.
    • Mix them with prepared Knorr Mashed Potato (room temperature) (use 10% less liquid for a more firm mash).
    • Season the mixture with some black pepper (no salt, salt will come from the beef).
    • Put the mixture in a piping bag and squeeze shapes of long cylinders on an oven tray, that’s covered with baking paper.
    • Half freeze the cylinders and cut into pieces of 5 cm.
  2. Coating

    • Coat the croquettes in 3 steps:
      1 - Flour
      2 - Egg wash
      3 - Breadcrumbs
    • After coating, let the coating set for half an hour in the fridge.
    • Bring vegetable oil to 180 degrees Celsius and deep-fry the croquettes for about 4 minutes until they are golden.
    • Make sure they are hot inside so the mozzarella runs out when you break the croquettes.
  3. Prepare the Crispy Pancetta

    • Place the thinly sliced pancetta on baking paper and put also baking paper on top.
    • Place between 2 oven racks so the pancetta will be pressured.
    • Bake the pancetta in the oven on 170 degrees Celcius for 8 minutes.
    • Remove the top baking paper and let the pancetta cool down.
  4. Prepare Truffle Mayonnaise

    • Mix mayonnaise with the truffle paste.
    • Squeeze some drops of lemon.
  5. Plating

    • Serve 3 croquettes per portion.
    • Place the pancetta on top.
    • Finish with some truffle mayonnaise.
    • Garnish with fresh herbs.
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