Bacon and Cheese Croquettes

This is a tasty, healthy  and economical meal and a great way to use up left over ingredients.  I use grated tasty cheese instead of mozzarella and add some mixed herbs to the mix with a little seasoning for more taste.    I also recommend putting them in the fridge for a couple of hours to harden a bit so they don’t fall apart when cooking.

Bacon and cheese croquettes
Super Food Ideas

Super Food Ideas – April 2010 , Page 42
Recipe by Cathie Lonnie

Photography by Rob Palmer

INGREDIENTS

  • 4 rashers middle bacon, trimmed, finely chopped
  • 2 cups cold mashed potato
  • 1 egg yolk
  • 2 green onions, finely chopped
  • 3/4 cup plain flour
  • 40g mozzarella cheese, cut into 1cm cubes
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • Azalea grapeseed oil, for shallow-frying
  • Mixed salad leaves, to serve
  • METHOD
  1. Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
  2. Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of each ball. Mould mixture around cheese to enclose.
  3. Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
  4. Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve with salad.
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