How To Make Whipped Potato Salad Croquettes

By Tasty · 60 min

Ingredients

Instructions

1. Boil the potatoes in plenty of water over high heat for about 20 minutes, until a fork goes in easily. Drain well and mash while hot.
2. Set aside half of the mash for the potato salad. Mix the cheddar, chives, salt, pepper, onion powder, garlic powder and paprika into the rest, then season to taste.
3. Let it cool until easy to handle, divide into 12 portions and shape each into a flat round about 2 1/2 inches wide and 1/2 inch thick. Chill for 30 minutes.
4. For the salad, mash the reserved potato until smooth. Finely chop the eggs and stir them in with the mayonnaise, cornichons, shallot, dill, chives, Dijon, salt, pepper, smoked paprika, garlic powder and onion powder. Keep it smooth but not puréed, season to taste, and chill until fully cold, about 20 minutes.
5. Mix the flour, garlic powder and onion powder in a shallow bowl. Put the beaten eggs in a second bowl and the panko in a third.
6. Coat each chilled croquette in flour, then egg, then panko, pressing gently so the coating sticks.
7. Heat 2 inches of neutral oil in a heavy pot over medium-high heat to 350°F (180°C). Fry the croquettes in batches for 2-3 minutes per side, until golden and crisp.
8. Move to a wire rack and let cool slightly.
9. Pipe a swirl of the chilled potato salad on each cooled croquette. Garnish with pickled mustard seeds, chives and dill. Both parts can be made a day ahead and kept separately in the fridge; fry and assemble just before serving.

Summarized from Tasty's video. Watch it for the details.

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