Ingredients
12 potatoes
100 grams cheddar cheese
100 grams Gouda cheese
3 tbsp butter
Salt
Pepper
1 tbsp dried thyme
100 grams bacon
2 cups breadcrumbs
4 eggs
1 cup cornstarch
Directions
Step 1
Peel 12 medium floury potatoes then boil or steam until fork tender . Once cooked let them air dry for 5 minutes then mash or use a potato ricer and add butter salt pepper thyme grated Gouda and cheddar and mix to combine . Optional - fry some bacon pieces and add that in then once the mixture has cooled stir in two eggs
12 potatoes
100 grams cheddar cheese
100 grams Gouda cheese
3 tbsp butter
Salt
Pepper
1 tbsp dried thyme
100 grams bacon
2 eggs
Step 2
Line a small baking dish with plastic wrap then smooth the potatoes inside and cover . Freeze for 1 hour . After one hour sprinkle cornstarch on a work surface then turn out the potatoes and sprinkle more cornstarch on top. Cut the potatoes into long strips then into croquette size pieces . Dip in cornstarch then roll into a cylindrical shape .
1 cup cornstarch
Step 3
Beat two eggs in a shallow dish then add breadcrumbs to another shallow dish . Carefully dip the potatoes into egg shake off excess then coat all over in the bread crumbs . Fry in oil on medium heat until golden and crunchy , alternatively bake at 190 c for 20 minutes or air fry 180 c 12 minutes flipping half way through . I serve mine with sweet chili dipping sauce .
2 cups breadcrumbs
