Ingredients
Scale
for the croquettes
- 900g (2lbs) potatoes
- 25 g (1oz) dried mushrooms
- 30 ml (1/8 cup) olive oil
- 25g (1 oz) butter – melted
- salt
- pepper
to crumb the croquettes
- 150 g (5 oz) flour
- 2 eggs
- 120 ml (1/2 cup) milk
- 350g (12 oz) breadcrumbs
for the dip
- 100g (3 1/2 oz) pont le vec cheese
- 60g (2 1/2 oz) mayonnaise
- 70 g ( 2 3/4 oz) creme fraiche
Instructions
- Peel your potatoes, cut them into even chunks and put them in a steamer over some boiling water, then cook till tender.
- Mash your potatoes well…making sure there are no lumps.
- Grind up the dried ceps in a food processor to a fine powder and add them to the potato mix along with the melted butter and extra virgin olive oil.
- Season the potato mix and put it in a piping bag. Next pipe out the croquettes into 3 inch lengths on a sheet of greaseproof paper.
- At this stage the potatoes will be to soft to crumb, so put them in the freezer to chill down and harden for about a 1/2 an hour. They’ll be easier to handle.
- While the croquettes are chilling you can make the dip. Simply mix together the mayonnaise and creme fraiche before dicing up the cheese and adding it to the mix. I like the dip to be chunky, but if you want it smoother whizz it up in a blender.
- When the croquettes have cooled down and are hard enough to handle, dip them in the flour, followed by the egg, and finally the breadcrumbs. If you want them extra crunchy you can double dip them by dunking them in the egg and crumbs again. Make sure they’re completely covered in breadcrumbs or they disintegrate and break apart in the oil when you fry them.
- Deep fry the croquettes in hot oil (180c / 350f) till golden then drain well on a kitchen towel.
- Serve and enjoy
Notes
If you can’t get pont l’eveque then use another ripe, semi soft cheese or even a blue like roquefort