Crispy Potato Croquettes with Filling

Name: Crispy Potato Croquettes with Filling
Total time: 1 h
Yield: 4
Ingredients: 8 small potatoes (firm-cooking); 5 Anchovy fillet (in brine); 2 slices white Bread; 0.5 cup Walnut (shelled); 2 cloves garlic cloves; 3 Tbsps olive oil; 2 Tbsps parsley; 2 eggs; salt; freshly ground peppers; 1 Tbsp Crème fraiche; breadcrumbs; Oil (for deep-frying); Mixed-herb salad (to garnish)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Healthy, because

Even smarter

This is a filling, rich dish, complete with carbs from the potatoes and protein from the meat. This is perfect as an appetizer or as a side to a meal.

You could bake this instead of frying it for a lighter version.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 8 small potatoes (firm-cooking); 5 Anchovy fillet (in brine); 2 slices white Bread; ½ cup Walnut (shelled); 2 cloves garlic cloves; 3 Tbsps olive oil; 2 Tbsps parsley; 2 eggs; salt; freshly ground peppers; 1 Tbsp Crème fraiche

In addition: breadcrumbs; Oil (for deep-frying); Mixed-herb salad (to garnish)

How healthy are the main ingredients?

Walnut olive oil garlic clove parsley potato egg

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Preparation steps

Boil the potatoes (in their skins) in salted water for about 25 minutes. Drain, leave to dry and peel while still warm.

Rinse the anchovy fillets in lukewarm water, dab dry and chop finely. Cut the crusts off the bread and dice finely. Chop the walnuts. Peel the garlic and finely chop 1 clove.

Heat 2 tbsp olive oil in a frying pan and fry the bread cubes with the nuts. Add half the garlic and the anchovies and fry for a short time, then sprinkle with parsley, remove from the heat and set aside.

Cut the potatoes in half crosswise and hollow out with a sharp teaspoon, leaving a margin of about 1 cm around the edge. Mash the spooned-out potato with a fork and set aside.

Fill the hollowed-out potato halves with the anchovy and nut mixture. Beat the eggs and brush the cut edges of the potatoes with beaten egg. Put the potato halves together again. Then dip the potatoes in the beaten egg and roll in breadcrumbs.

Heat the deep-frying oil to 170°C | 325F in a deep-fat fryer or a deep pan (the oil is hot enough when bubbles form on a wooden spoon dipped in the oil). Add the potatoes and fry until golden brown. Lift out and drain on absorbent kitchen paper.

Heat the rest of the olive oil, press in the remaining garlic clove, and sweat for a short time. Add the spooned-out potato and the creme fraiche and mix to a puree. Season with salt and pepper.

To serve, arrange salad and herb leaves on plates, spoon potato puree on top and put 2 deep-fried potatoes on top of each.