These all-time favourites turn into an impressive dish with crispy pancetta and luscious truffle mayonnaise. Mashed potatoes are coated with a breadcrumb mixture and then deep-fried for a crunch you can’t believe.
Watch the Potato Croquette with Ham and Mozzarella recipe video
Potato croquettes made with Knorr Mashed Potato are a tasty treat on their own. But when you pair them with truffle mayonnaise and crunchy pancetta they take on a depth and dimension of flavour that’s truly divine. Watch the video to learn how to create pancetta that’s perfectly crispy.
Get a tip on making your pancetta super crispy!
Chef’s tips & techniques
- After coating, refrigerate for at least 30 mins so the croquettes set.
- You can add more depth by serving with truffle mayonnaise and crispy pancetta.
- Getting creative with fillings is easy – use bacon, mushroom, herbs or any type of cheese.
- Nutritional tip: You can replace ham with sweet potato, tuna and low fat cheese for a lighter version.
FAQs
What other type of croquette can I make?
Croquettes can be made with a variety of ingredients – try using chopped spinach.
Mozzarella can also be mixed or replaced with white cheese such as ricotta or cream cheese..
Ingredients
Potato croquettes
- 600g prepared Knorr Mashed Potato (use 10% less liquid for a firm mash)
- 225g boiled ham
- 225g mozzarella
- ½ bunch parsley
Coating
- 300g flour
- 4 egg whites
- 300g breadcrumbs
Crispy pancetta
- 10 thin slices of pancetta
Truffle mayonnaise
- 250g mayonnaise
- 60g truffle paste
- ½ lemon
Preparation
Potato croquettes
- Cut the ham and mozzarella in small cubes
- Chop the parsley
- Mix them with prepared Knorr Mashed Potato (room temperature)
- Season the mixture with some black pepper (no salt; salt will come from the ham)
- Put the mixture in a piping bag and squeeze long, cylindrical shapes on an oven tray that’s covered with baking paper
- Half freeze the cylinders and cut into 5cm pieces
Coating
- Coat the croquettes in 3 steps:
- Flour
- Egg wash
- Breadcrumbs
- After coating, let the coating set for half an hour in the fridge
- Bring vegetable oil to 180°C and deep fry the croquettes for about 4 minutes until they are golden
- Make sure they are hot inside so the mozzarella melts out when you break the croquettes
Crispy pancetta
- Place the thinly sliced pancetta on baking paper and put another sheet of baking paper on top
- Place between 2 oven racks to add pressure to the pancetta
- Bake the pancetta in the oven at 170°C for 8 minutes
- Remove the top baking paper and let the pancetta cool
Truffle mayonnaise
- Mix mayonnaise with the truffle paste
- Squeeze some drops of lemon
Assembly
- Serve 3 croquettes per portion
- Place the pancetta on top
- Finish with some truffle mayonnaise
- Garnish with fresh herbs like basil, parsley or chervil
