The Courier-Mail

BROCCOLI CROQUETTES & BLUE CHEESE DIPPING SAUCE

SERVES 10. PREP 30 MINS. CHILL 15 MINS. COOK 40 MINS

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INGREDIENT­S

• 600g potatoes, peeled, chopped

• 350g broccoli, chopped into small florets

• 4 rindless bacon rashers, finely chopped

• 4 green shallots, trimmed, thinly sliced

• 60g vintage cheddar, coarsely grated

• 1 egg yolk

• 255g (1 ½ cups) plain flour • 2 eggs

• 155g (2 1/2 cups) fresh breadcrumb­s

BLUE CHEESE DIPPING SAUCE

• 125g (½ cup) sour cream

• 60g firm blue cheese, crumbled

• 1 tbs buttermilk

METHOD

1 Cook potato in a saucepan of boiling water for 12-15 minutes, until tender. Drain well. Use masher to mash until smooth. Transfer to a large bowl.

2 Meanwhile, cook broccoli in a saucepan of boiling water for 5 minutes or until tender. Drain. Set aside. When cool enough to handle, finely chop.

3 Heat a non-stick frying pan over medium heat.

Cook the bacon, stirring, for 3 minutes. Add shallot and cook for 3 minutes or until bacon is crispy and shallot is softened. Drain on paper towel.

4 Add broccoli, bacon mixture, cheddar, egg yolk and 40g (¼ cup) flour to potato. Season and stir to combine. Roll heaped tablespoon­fuls of mixture into croquettes, put on a tray lined with baking paper.

5 Whisk eggs in shallow bowl. Place breadcrumb­s and remaining flour on separate plates. Coat each croquette in flour, dip in egg, roll in breadcrumb­s. Put on prepared tray. Cover, put in fridge for 15 minutes. 6 For dipping sauce, use a stick blender to pulse sour cream and cheese in a small bowl until combined. Add buttermilk. Process until just combined. Season. 7 Place one-third of the croquettes in air fryer. Spray with oil. Cook at 180°C, turning halfway, for 8 minutes or until golden. Transfer to a plate and cover. Repeat with remaining croquettes in 2 batches. Serve warm with dipping sauce.

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