Potato Croquettes with Mozzarella and Beef
This is casual Italian dining at its very best. The delicious bite-sized croquettes make this dish perfect for sharing.

Ingredients
Making Potato Croquettes
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Knorr Mashed Potato, prepared 600.0 g
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Boiled Beef 225.0 g
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Mozzarella 225.0 g
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Parsley (bunch) 0.5 pc
Coating
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Flour 300.0 g
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Egg White 4.0 pc
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Breadcrumbs 300.0 g
Prepare the Crispy Pancetta
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Pancetta Slices (thin) 10.0 pc
Prepare Truffle Mayonnaise
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Mayonnaise 250.0 g
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Truffle Paste 60.0 g
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Lemon 0.5 pc
Plating
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Fresh Herbs (like Basil, Parsley or Chervil)
Preparation
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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.
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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.
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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.
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Prepare Truffle Mayonnaise
- Mix mayonnaise with the truffle paste.
- Squeeze some drops of lemon.
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Plating
- Serve 3 croquettes per portion.
- Place the pancetta on top.
- Finish with some truffle mayonnaise.
- Garnish with fresh herbs.