Cheesy Beef Bacon Potato Croquettes
I have a confession.
I have never eat potato croquettes before. Yes, it's true. And I absolutely don't know how they 'd taste.
BUT...
Can you imagine when mashed potato, stuffed with beef bacon ,or any bacon of your choice and filled with cheddar cheese? Would you like to take a bite? I'll say yes without any doubt!
I have beef bacon and a block of yellow cheddar cheese at home and I always have potatoes as my loyal companion at my kitchen. You would need breadcrumbs to coat your lovely potato croquettes later on, it's better to have them available in your kitchen before you decide to prepare these for your loved one.
The authentic potato croquettes are prepared simply by combining the mashed potatoes, butter, milk, salt,egg and pepper, shaped them into cylinder or oval shape, coat them into three different coating - flour, beaten eggs and breadcrumbs where each of the coating are separated into three different bowls, the coating steps is quite similar when you coat cutlet or chicken chop - the potato croquettes are first coated with flour then dunk into beaten egg and lastly coat them with breadcrumbs. Lastly, these potato croquettes are fried until golden brown and crispy.
Come to think of it, these potato croquettes is almost identical with a Malay dish called "bergedil kentang." Bergedil kentang is usually round and flat in shape. The making of bergedil kentang required you to boil or fry first the potatoes, then mashed them and add spices such as coriander, garlic, onions, scallions, pepper, chicken or any other meats of your choice. After these bergedil kentang will be dipped into beaten eggs and fry until golden brown. Bergedil kentang is usually eaten as a side dish for soup.
I made potato croquettes for the first time last night. The potato croquettes recipe by Jo in her cooking blog intrigued me and I really wanna have a try. You may visit her website here : https://www.jocooks.com/recipes/potato-croquettes/.
Her potato croquettes were made of the combinations of the ingredients similar to the original potato croquettes. But in my recipes I have the ingredients simplified and lessen. I omit butter, egg and milk in my mashed potato mixture. The original potato croquettes demand for using Russet potato for fluffier croquette's texture. I didn't have them at my home so I used yellow potatoes instead. I chose to bake my potato croquettes instead of to have them deep fried. They were surprisingly taste very good and my husband finished them all in a blink of eyes! LOL
Cheesy Beef Bacon Potato Croquettes
Ingredients:
3 medium sized potatoes
1/2 cup of all purpose flour
1 teaspoon of salt
1 teaspoon of black pepper powder
1 egg - I omit
2 tablespoons of butter - I omit
2 tablespoons of milk - I omit
1 egg (for coating)
breadcrumbs (for coating)
all purpose flour (for coating)
cheddar cheese
4 slices of beef bacon
olive oil
parsley flakes
Methods:
Peel the potatoes and cut into two. Place the potatoes in a large pot and fill it with tap water enough to fully cover the potatoes. Add a half teaspoon of salt and boil the potatoes over medium heat until soft and tender.
In the meantime, sprinkle little of olive oil on a frying pan and fry the beef bacon slices until you can see brown patches on their surface. Be careful not to fry them for too long as the bacon will dry hardened.
When the bacon are cool down, cut them into small pieces and set aside.
If you are adding cheddar cheese, cut it into small cubes and set aside.
Once the potatoes are soft, drain the water and place them in a mixing or a large bowl. Mash the potatoes by using a masher . Alternatively, you may use pestle to mash them.
Add a teaspoon of salt and a teaspoon of black pepper powder (you may add milk, beaten egg and butter) and all purpose flour. Mix well to combine all the ingredients.
Preheat oven at 200℃ or 392℉. Place a baking paper on your baking tray.
Prepare three small bowl. Crack in a egg in the first bowl and lightly beat the egg using a fork. Place all purpose flour in the second bowl and pour in breadcrumbs in the third bowl. If you like, you may add in a pinch of salt and pepper or paprika powder in the in the bowl containing flour and beaten egg. Sprinkle little olive oil on top of the breadcrumbs and mix well.
Scoop about a spoonful of the potato batter and flatten it in your palm and put a cube of cheddar cheese and a small or two slices of fried bacon at the center.
Wrap the potato batter around the cheese and bacon and you can either form it in a ball or a cylinder shape. Roll it first into the flour then dip it in a beaten egg and finally coat all it's surfaces with breadcrumbs and place the finished croquettes on the baking tray.
Repeat these steps for the remaining potato batter.
Bake for 20 to 30 minutes until the outer part is golden and crispy.
Place the baked potato croquettes on a serving plate and sprinkle with dry parsley flakes. Serve hot with your favorite dipping sauce.
We enjoyed our first ever made potato croquettes simply with combining the chili sauce with ketchup and add in a pinch of salt and a little bit of water. The classic dipping sauce for potato croquettes is sour cream, combine with salt, pepper and paprika if you like and chopped parsley. You may add in he beef bacon slices for additional flavor. Alternatively, you may also enjoy your potato croquettes with marinara or pasta sauce.
#NOTES#
As I mentioned earlier, these potato croquettes can also be fried. Add in vegetable oil in a frying pan and heat it over a medium high heat. Fry the potato croquettes until golden and you may need to flip them over for few times to ensure they are evenly golden in color. Place the fried potato croquettes on a kitchen tissues to absorb the excess oil.
Store the leftovers in an air-tight container and keep inside the fridge. I do not recommend to store the fried or baked potato croquettes for more than 3 days as the taste may not be as good as the freshly prepared. You can reheat them in a preheated oven at 200℃ or 392℉ for 5 to 10 minutes.
Due to my greediness, instead of putting one, I added two small cubes of cheddar cheese and what happened was some of the cheese burst out from the potato croquettes during baking. Oh my..luckily the taste did not spoil and we got to taste crispier cheese at the outer while enjoying the runny cheese popping in our mouth as we took a bite. Definitely yummy!
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