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SAVOURY POTATO CROQUETTES WITH BRUSSELS SPROUTS AND BACON

SAVOURY POTATO CROQUETTES WITH BRUSSELS SPROUTS AND BACON

The ragout in these croquettes has been replaced by a delicious, savoury puree. A fun and delicious snack, or a perfect side dish.

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Large pan for deep-frying / deep-fryer
  • 3 (mixing) bowls

INGREDIENTS

  • vegetable oil, if you intend to deep-fry in a pan on your gas stove
  • 50 grams bacon cubes (or 3 slices of smoked bacon, finely cut)
  • 2 shallots
  • 250 grams Brussels sprouts
  • 400 grams creamy/starchy potatoes
  • 1 egg yolk
  • ¼ nutmeg apple, grated (or a few pinches of nutmeg powder)
  • 1 tablespoon coarse mustard, plus 1 extra teaspoon
  • pepper
  • 1 handful of (white) bread crumbs
  • 2 tablespoons flour, plus extra for dusting
  • 1 egg
  • a few twigs of sage
  • 5 tablespoons mayonnaise

METHOD OF PREPARATION

  • Finely chop the shallots, the Brussels sprouts and the sage, keeping the ingredients separate.
  • Scrub or peel the potatoes and boil until cooked.
  • Fry the bacon over medium heat for a few minutes. When the bacon begins to brown, lower the heat and add the shallots.
  • When the bacon is crispy, add the Brussels sprouts and a splash of water: allow to simmer for a few minutes with a lid on the pan. Then remove the pan from the heat.
  • Mash the potatoes in a bowl and stir in the egg yolk, nutmeg, 1 teaspoon mustard, a pinch of pepper and the bacon-vegetable mixture.
  • Dust your hands with flour and shape the potato mixture into balls the size of a golf ball and then roll these out into croquettes.
  • Place these on a plate and allow to stiffen for 30 minutes in the refrigerator.
  • Mix the (white) bread crumbs with the sage in a bowl.
  • Put the flour in one bowl and the egg in another.
  • Dust the croquettes one by one with flour, roll them through the egg and then through the bread crumbs.
  • Heat a 2-cm layer of oil in a large pan or preheat a deep-fryer.
  • Fry the croquettes in portions until they are golden brown and crispy.
  • Mix 1 tablespoon of mustard with the mayonnaise and serve this sauce with the hot croquettes.

Enjoy!

Additional information

Type of potato

Floury cooking

Basic preparation

Puree/Mash

Course

Side dish, Snack

Preparation time

30 to 45 minutes

Difficulty level

★★☆ (2 stars)

Cuisine

Dutch

PREPARATION METHOD

NUMBER OF SERVINGS

  • Number of servings: 4

COOKING ACCESSORIES

  • Large pan for deep-frying / deep-fryer
  • 3 (mixing) bowls

INGREDIENTS

  • vegetable oil, if you intend to deep-fry in a pan on your gas stove
  • 50 grams bacon cubes (or 3 slices of smoked bacon, finely cut)
  • 2 shallots
  • 250 grams Brussels sprouts
  • 400 grams creamy/starchy potatoes
  • 1 egg yolk
  • ¼ nutmeg apple, grated (or a few pinches of nutmeg powder)
  • 1 tablespoon coarse mustard, plus 1 extra teaspoon
  • pepper
  • 1 handful of (white) bread crumbs
  • 2 tablespoons flour, plus extra for dusting
  • 1 egg
  • a few twigs of sage
  • 5 tablespoons mayonnaise

METHOD OF PREPARATION

  • Finely chop the shallots, the Brussels sprouts and the sage, keeping the ingredients separate.
  • Scrub or peel the potatoes and boil until cooked.
  • Fry the bacon over medium heat for a few minutes. When the bacon begins to brown, lower the heat and add the shallots.
  • When the bacon is crispy, add the Brussels sprouts and a splash of water: allow to simmer for a few minutes with a lid on the pan. Then remove the pan from the heat.
  • Mash the potatoes in a bowl and stir in the egg yolk, nutmeg, 1 teaspoon mustard, a pinch of pepper and the bacon-vegetable mixture.
  • Dust your hands with flour and shape the potato mixture into balls the size of a golf ball and then roll these out into croquettes.
  • Place these on a plate and allow to stiffen for 30 minutes in the refrigerator.
  • Mix the (white) bread crumbs with the sage in a bowl.
  • Put the flour in one bowl and the egg in another.
  • Dust the croquettes one by one with flour, roll them through the egg and then through the bread crumbs.
  • Heat a 2-cm layer of oil in a large pan or preheat a deep-fryer.
  • Fry the croquettes in portions until they are golden brown and crispy.
  • Mix 1 tablespoon of mustard with the mayonnaise and serve this sauce with the hot croquettes.

Enjoy!

Additional information

Type of potato

Floury cooking

Basic preparation

Puree/Mash

Course

Side dish, Snack

Preparation time

30 to 45 minutes

Difficulty level

★★☆ (2 stars)

Cuisine

Dutch

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