Potato and Broccoli Croquettes with Cherry Tomato Filling
Category: Appetizers
Servings: 1 (approximately 20 croquettes)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 600g |
| Broccoli | 500g |
| Cherry tomatoes | 20 |
| Eggs | 3 (1 for mixture, 2 for coating) |
| Bread crumbs (Panko) | 4 tbsp |
| Emmental cheese (grated) | 150g |
| Salt | to taste |
| White pepper | to taste |
| All-purpose flour | as needed |
| Corn flour | as needed |
| Vegetable oil (for frying) | as needed |
Instructions:
-
Prepare the Potatoes:
Begin by washing the potatoes thoroughly. Do not peel them; place them whole in a pot filled with cold water. Bring the water to a boil, then add a pinch of salt. Let the potatoes cook for about 40 minutes, or until they are tender and easily pierced with a fork. Once cooked, remove the potatoes from the pot and let them cool slightly before peeling. Transfer them to a large mixing bowl and mash them with a fork, until smooth. -
-
Cook the Broccoli:
While the potatoes are boiling, prepare the broccoli. Wash the fresh broccoli under cold water, trimming the florets into smaller pieces. Bring a pot of salted water to a boil and add the broccoli. Cook for about 3-4 minutes, until they are just tender but still vibrant in color. Drain and allow the broccoli to cool slightly. Afterward, chop the broccoli finely and add it to the mashed potatoes. -
Prepare the Croquette Mixture:
To the potato and broccoli mixture, add 1 beaten egg, 100g of grated Emmental cheese, salt, and white pepper to taste. Mix everything together with your hands until the ingredients are well incorporated and the mixture becomes smooth and creamy. Let the mixture rest for 5 minutes. Taste and adjust the seasoning if necessary. -
Form the Croquettes:
Take a portion of the mixture (about 50-60g) and form a small oval shape with your hands. Create a small indentation in the center of each croquette and place a cherry tomato inside. Gently seal the croquette around the tomato, making sure it is well encased. -
Coat the Croquettes:
Set up three shallow bowls: one with all-purpose flour, one with corn flour, and one with the remaining two beaten eggs. Dip each croquette first in the flour, then in the egg wash, and finally coat it in bread crumbs (Panko). This will create a nice crispy crust once fried. -
Fry the Croquettes:
Heat a generous amount of vegetable oil in a deep frying pan or a pot over medium-high heat. Test the oil temperature by dropping in a small piece of bread or a small portion of the croquette mixture. If it sizzles and rises to the surface quickly, the oil is ready. Carefully lower the croquettes into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy. -
Drain and Serve:
Once the croquettes are perfectly golden and crispy, remove them from the oil and drain them on a plate lined with paper towels. Serve warm as a delicious appetizer, and enjoy the burst of flavors from the gooey melted cheese and juicy cherry tomatoes inside.
Tips:
- If you want a more intense cheese flavor, feel free to experiment with different cheeses such as mozzarella or cheddar.
- For an extra crunchy texture, you can double-coat the croquettes by dipping them in egg and breadcrumbs twice before frying.
- These croquettes also make for a fantastic snack at parties or gatherings!
Nutritional Information (per serving, estimated):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~8g |
| Carbohydrates | ~40g |
| Fats | ~14g |
| Fiber | ~3g |
| Sodium | ~400mg |
These Potato and Broccoli Croquettes with Cherry Tomato Filling are not only a treat for your taste buds but also a versatile dish that can be enjoyed by both adults and children. Perfectly crispy on the outside and bursting with a creamy interior, theyโre a great way to sneak in some vegetables while indulging in a delicious bite-sized appetizer.
