Potato and Leek Croquettes

The Illustrated Quick Cook

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Ingredients

1 tbsp olive oil		2 tbsp finely chopped flat-leaf parsley leaves
1 leek, white part only, finely chopped		½ cup all-purpose flour
1 garlic clove, finely chopped		⅔ cup fine dry bread crumbs
1 lb (450 g) baking potatoes, peeled and cut into chunks		olive oil or vegetable oil
1 large egg, plus 2 large eggs, lightly beaten		sea salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese

Prep: 20 min Total: 60 min

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1
Heat the 1 tablespoon of olive oil in a saucepan over low heat. Add the leek, and cook for a few minutes until it wilts. Add the garlic, and cook for 30 seconds. Set aside to cool.
2
In a large saucepan of salted water, add the potatoes and bring to a boil. Boil for 15-20 minutes or until tender. Drain, return to the pan, and mash until very smooth. Add the leek and garlic mixture, the 1 egg, the Parmesan, and parsley, and season with salt and pepper. Stir, and chill in the refrigerator for at least 1 hour until cool and firm.
3
To make the croquettes, take a bit of the potato mixture, and place in the palm of your hand, forming into an oval shape. Continue until all the mixture has been used.
4
Spread the flour on a baking sheet. Place the croquettes on top, and gently shake the pan to coat. Dip each croquette into the beaten eggs, and coat with bread crumbs. Heat the oil in a heavy pan over a medium-high heat, then deep-fry the croquettes, cooking in batches, for 10-15 minutes or until golden brown. Serve hot.

Be careful how you handle the croquettes, because they can be fragile. The colder they are when you form them, the better.

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