The salty spicy pastrami is a great substitute for traditional ham, and you really can't beat the crispy shell encasing a delicious fluffy potato filling.
Course Appetiser
Cuisine American
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Chilling time 1 hourhour30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 15Croquettes
Calories 200kcal
Author Emma Brown
Ingredients
1.7lbpotatoescut into medium chunks
1 ½tspsalt
¼tsppepperfreshly ground
¾cupcheddarcut into small cubes
¾cuppastramifinely diced
2tbspchivesfinely diced
2tbspcream
3eggslightly beaten
½cupflour
1 ½cuppanko crumbsother dried crumbs are fine too
canola oilfor deep frying
Instructions
Place diced potatoes in a pot and cover with cold water add 1 tsp of salt. Bring to the boil and cook potatoes until a fork can easily slide in.
Drain the potatoes and lay out on some tea towels to dry and steam. Return the potatoes to the pot and mash until there are no longer any major lumps.
Add the mash to a large bowl with the cheese, pastrami, chives, ½ tsp salt, pepper and cream. Give it all a good mix until everything is incorporated.
Chill potato mixture for an hour or so as it will make it easier to roll.
Roll the mixture into small even logs and then chill again for 30 mins to an hour.
Place the eggs, flour and panko crumbs into three separate bowls to bread the croquettes.
Lightly dust each croquette in flour, followed by the egg wash, then the panko crumb.
Heat the oil up to 350°F ready for deep frying.
Fry 2 - 3 croquettes at a time until nice and golden brown. When they are done, drain on some paper towels and sprinkle with a little salt.