There is something magical about the humble potato. Its importance has varied over the centuries, but their popularity is once more on the increase while many restaurants all over the world have made the spud truly fashionable again. We can see many aspects of mash and roasted potatoes on even the most expensive menus, proof the most important vegetable in the world is very versatile and can be cooked in a multitude of ways.
Potatoes are quick and easy to prepare, inexpensive and loved by children and adults alike, making them a real family favourite. My husband adores mash potato and he could have it for breakfast, lunch, and dinner and I must admit, I won’t say no to french fries. Just so you understand the importance of the potato, it has a high nutritional value while being low in fat and calories, making it ideal for those who want to follow a healthy diet. There is no need to see the potato as a side only, or a traditional complement to most mains. Being 100% natural and gluten-free, this is such an amazing ingredient that can be included in any healthy, nutritious and quick meals during the week.
Potatoes can be part of modern cooking, so instead of making the same old mash recipe, you can definitely try and discover contemporary alternatives which are easy to prepare, but fancier and out of the ordinary. Getting some praises for your cooking is a bonus too. So if you love potatoes, why not discover more amazing recipes on this website, where the motto is: Potatoes: more than a bit on the side. Catchy, right?
After a bit of research and mouthwatering pictures, I’ve decided to cook one of my favourite recipes: potato croquettes adapted to make it more flavourful and Morrocan-inspired. Perfect for using leftover potato, these will be popular with young and old alike. You can skip the bacon for the vegetarian option and can tweak the recipe as much as you like. The croquettes are perfect as starters for parties or even served as a main with salad and dipping sauces.
- Yield: 8
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Potato croquettes with Manchego cheese and Harissa paste
- Place the mashed potato (without any milk, or butter) in a bowl with the spring onion, harissa paste, Manchego cheese and bacon.
- Add the parsley, season to taste and mix well.
- Divide into 6-8 equal portions and shape into logs. You can make the croquettes as big or as small as you prefer.
- Dip each log in beaten egg and coat with breadcrumbs.
- Heat the oil in a heavy-based frying pan and fry for 8-10 minutes on medium heat, turning frequently until crisp and golden. Garnish with parsley.
- Use coarse breadcrumbs, not the fine consistency type, so the croquettes will hold their shape.
- Make sure the paste is not too soggy, this way the croquettes will not crumble in the pan.
- When shaping the croquettes, you can wet your hands in water, but make sure to pat dry them a bit, so the logs won’t absorb any moisture.
- Wait a few minutes before serving. The croquettes are piping hot.