Ingredients
Potato Croquettes
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Knorr Potato Flakes 2 kg 600.0 g
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Ham, boiled 225.0 g
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Mozzarella Cheese 225.0 g
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Parsley 0.5 bunch
Coating
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Flour 300.0 g
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Egg White 4.0 egg
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Bread Crumbs 300.0 g
Crispy Pancetta
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Pancetta, thin slices 10.0 piece
Truffle Mayonnaise
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BEST FOODS Real Mayonnaise 1 kg 250.0 g
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Truffle Paste 60.0 g
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Lemon 0.5 item
Plating
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Fresh Herbs (like basil, parsley or chervil)
Method
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Potato Croquettes
- Cut the ham and mozzarella in small cubes.
- Chop the parsley.
- Mix them with prepared Knorr Potato Flakes (room temperature).
- Season the mixture with some black pepper (no salt, salt will come from the ham).
- Put the mixture in a piping bag and squeeze shapes of long cylinders on an oven tray, that’s covered with baking paper.
- Half freeze the cylinders and cut into pieces of 5 cm.
* Knorr Potato Flakes (use 10% less liquid for a more firm mash)
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Coating
- Coat the croquettes in 3 steps:
a. Flour
b. Egg wash
c. Bread crumbs - After coating, let the coating set for half an hour in the fridge.
- Bring vegetable oil to 180 degrees Celsius and deep-fry the croquettes for about 4 minutes until they are golden.
- Make sure they are hot inside so the mozzarella runs out when you break the croquettes.
- Coat the croquettes in 3 steps:
-
Crispy Pancetta
- Place the thinly sliced pancetta on baking paper and put also baking paper on top.
- Place between 2 oven racks so the pancetta will be pressured.
- Bake the pancetta in the oven on 170 degrees Celcius for 8 minutes.
- Remove the top baking paper and let the pancetta cool down.
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Truffle Mayonnaise
- Mix Best Foods Real Mayonnaise with the truffle paste.
- Squeeze some drops of lemon.
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Plating
- Serve 3 croquettes per portion.
- Place the pancetta on top.
- Finish with some truffle mayonnaise.
- Garnish with fresh herbs
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