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Bacon and cheese croquettes

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 4 middle bacon rashers, trimmed, chopped
  • 1 egg yolk
  • 2 green onions, finely chopped
  • 3/4 cup plain flour
  • 80g vintage cheddar cheese, cut into 5mm cubes
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • Vegetable oil, for shallow frying
  • Mixed salad leaves, to serve
  • Sweet chilli sauce, to serve

Mashed potato

  • 600g potatoes, peeled, chopped
  • 2 tablespoons milk
  • 20g butter


  • 1
    Make Mashed potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Add milk and butter. Using a potato masher, mash until smooth. Season.
  • 2
    Heat a medium non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
  • 3
    Place mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a bowl. Mix to combine. Shape heaped tablespoons of mixture into 20 balls. Push a cube of cheese into centre of each ball, shape mixture around cheese to enclose.
  • 4
    Place remaining flour on a large plate. Place breadcrumbs on another large plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
  • 5
    Pour enough oil into a medium, deep frying pan to come 5mm up side of pan. Heat 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 croquettes with salad leaves and sauce.

Source: taste.com.au


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