Easy recipe Potato And Herb Croquettes Recipe

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two large potatoes one quarter cup chopped fresh herbs, such as chives, parsley, tarragon and dill (Recipes by ingridients dill) flour one egg, lightly beaten breadcrumbs olive oil (Recipes by ingridients olive oil) lemon wedges, to serveStep one Peel and roughly chop (Recipes by ingridients chop) potatoes. Steam until very soft then mash (Recipes by ingridients mash) and season. Set aside and allow to cool for five minutes, then stir through herbs. Potato And Herb Croquettes Recipe. Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll (Recipes by ingridients roll) into a log shape. Roll the croquette in the flour, shaking off any excess. Dip in the egg and roll (Recipes by ingridients roll) in the breadcrumbs to evenly coat. Potato And Herb Croquettes Recipe. Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture. Place croquettes in the fridge to chill for about twenty minutes. Potato And Herb Croquettes Recipe. Add enough olive oil (Recipes by ingridients olive oil) in a non-stick frying pan to reach a depth of threecm. Heat oil to one hundred and ninetyC over medium-high heat (when oil is ready a cube of bread (Recipes by ingridients bread) will turn golden brown in ten seconds). Potato And Herb Croquettes Recipe. Add four croquettes to oil and cook for two-three minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Potato And Herb Croquettes Recipe. Repeat, in batches, with the remaining croquettes, reheating the oil between batches. Potato And Herb Croquettes Recipe. Drain on paper towel. Serve with lemon wedges..