Hello!‘s Cheese and Leek Cro­quettes (serves four-ish)

1 lb floury pota­toes
3 tbsps olive oil
1 leek, finely trimmed and minced
4 oz grated mature ched­dar cheese
1 egg yolk
salt and freshly ground pepper

flour for dip­ping
1 egg, beaten
2 oz bread­crumbs mixed with 2 oz grated cheddar

First of all, you can see that the mea­sure­ments of dry ingre­di­ents are all in weight, not vol­ume! This always flum­moxes me a bit, hav­ing a mea­sur­ing cup but no scale. I tend to wing it in quan­ti­ties, any­way, but I trust that if you weighed your bread­crumbs and cheese instead of grab­bing a hand­ful, you’d be in good shape.

Boil the pota­toes till soft and drain and mash, then let cool. Mean­while, saute the leek in the olive oil and let cool as well. Mix the pota­toes and leek with the cheese, egg yolk and sea­son­ings, and form into either lit­tle sol­diers, or about five crabcake-sized sort of hockey pucks (OK, I’m para­phras­ing here, sorry). Chill for an hour, or just as long as you can, then dip first in flour, then in egg, then in the bread and cheese mix­ture, and fry in olive oil, gen­tly, till crispy. Drain on paper tow­els (kitchen paper to the English).

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