The perfect potato croquette. A mainstay in every pinxos window and tapas menu alike. We’re conceptualizing a menu for a tapas event on Friday afternoon and the host has asked for croquettes. Allow me to give you the play by play on how we make them!

2 kilos potatoes (High quality waxy, with dirt)
400g butter
1 onion
7 cloves garlic
4 eggs
2 Tablespoons Korean Chili Powder
1 Tablespoon Smoked Pimenton
300 g Ementhaler Cheese cut into 30 cubes.
2 Bay leaves
8 Sprigs Parsley, Minced
1 Lemon, Zested
Sea Salt and Freshly ground black pepper

All Purpose Flour
4 Eggs
1 Tablespoon Dijon
2 Tablespoons Milk

Paloise Mayonaise
200g Kewpie mayonaise
The juice of one lemon
6 sprigs mint
Salt and Pepper

Peel potatoes and cut into sam size cubes. Wash thoroughly. Simmer in heavily salted boiling water with the bay leaves a few grinds of black pepper until tender. Drain potatoes and place back in a dry pan on low heat to dry them. Discard bay leaves.

Place potatoes in a potato ricer, followed by passing with a tamis. In a separate pan, melt butter over medium heat and spit minced onion and all of the minced garlic cloves. Season with salt and pepper and add chili and pimenton. Cook for seven minutes more until sufficiently sweated.

Add butter to the potato puree along with eggs, minced parsley and lemon zest and stir to combine. Season with salt and pepper. Chill thoroughly and set up your standard breading station.

Weigh 35 grams of your croquette mixture and stuff with a cube of ementhaler. Roll into cylinders and flour, egg and panko your croquette cylinders. Fry immediately at 180 c for 4/5 minutes until golden brown or freeze for another time. Combine remaining ingredients for Paloise mayonnaise. There you have the formula how to make the perfect potato croquettes! Or get in touch and we’ll do all of this for you while you enjoy your couch and the match.