Wash the skins of your potatoes well then dry. Arrange the potatoes on a baking sheet after pricking each one a few times. Make sure not to crowd them. Bake for 1 to 1˝ hours in an oven heated to 200 degrees Celsius until tender. Remove from the oven then slice each potato in half leaving it to cool.
Using a spoon, extract the potato flesh into a medium-sized bowl, season with salt and pepper then mash, eliminating any lumps, until smooth. Add the butter then fold in the chopped parsley and ground mustard. Mix in the yolk of one egg until all is combined then begin to shape the croquettes.
Mould a little at a time, depending on how large you want them, into a cylinder. Make an indentation along the length of the croquette with the opposite end of a teaspoon and add a few thin slices of mozzarella. Pinch the indentation you created to seal the mozzarella into the potato. Adjust the shape by rolling once very lightly, back and forth. Dip each cylinder into the breadcrumbs then the beaten egg then back to the breadcrumbs. Repeat until you’ve finished the potato mixture.
Place your croquettes in a freezer-friendly box lined with baking paper. Between each layer and the next, add a size-appropriate sheet of baking paper to avoid the croquettes from sticking once frozen. Freeze for an hour or until ready to fry. Fry in hot oil (around 7 cm) in batches until the croquettes are crisp and golden. Drain on paper towels. Serve hot.
Originally Submitted
10/16/2012
0 Out of 5 from
0 reviews
You can add this Mustard-Parsley Potato Croquettes recipe to your own private DesktopCookbook.
