Potato Croquetteswith Jamonilla and Red Bell Pepper

• 20 min
• 4 people

Ingredients

• 200 g Tulip Jamonilla
• 450 g potatoes
• 0.5 red bell pepper
• 1 tsp garlic powder
• Fresh cilantro
• Salt
• Freshly ground pepper
• Oil
• 2 eggs

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This potato croquettes recipe is inspired by Japanese potato croquettes, also known as ‘’Korokke’’. What differentiates this type of croquette from others is the panko crumb which makes it even crispier and crunchier than if using regular breadcrumbs.  

Traditionally, the dish is made with potatoes and whatever leftovers you have in the fridge. This recipe combines potatoes, Jamonilla, red bell pepper, garlic powder, fresh cilantro, and freshly ground pepper. Serve the croquettes as an appetizer, snack, or as part of a meal.

 

Difficulty: Easy

 

Instructions

Food preparation 

• Peel the potatoes.  
• Cut them into 2-inch cubes. It is important that the cubes are roughly the same size, so they cook evenly. 
• Transfer the potatoes to a pot and pour in just enough cold water to cover the potatoes.   
• Add salt to the water.  
• Bring the water to a boil. Turn down the heat and let the potatoes simmer with the lid off. Set a timer for 12-15 minutes.  
• Use a fork to test if the potatoes are done. If the fork goes easily into the potatoes, they’re done.  
• Drain the potatoes and put them back in the pot.  
• Mash the potatoes while they’re still hot.  
• Chop the Jamonilla, red peppers, and cilantro finely. 

Making the croquettes 

• Heat some oil in a skillet and sauté the Jamonilla lightly.  
• Add red pepper, garlic powder, and fresh cilantro and fry until the vegetables have softened and the Jamonilla is golden brown.  
• Combine the meat and vegetables with mashed potatoes. Add 2 eggs and mix everything together. Season with salt and pepper.  
• Let the mixture cool down a bit before shaping the “dough” into oval croquettes.  
• Prepare one bowl with flour, another with a beaten egg, and the third bowl with panko breadcrumbs.  
• Start off by covering the croquettes in flour. Dip them one by one in the beaten egg, and then coat with panko breadcrumbs.  
• Add a generous amount of oil (enough to almost cover the croquettes) to a sauté pan and let it warm up over medium-high heat. Check if the oil is ready with a cooking thermometer or by dipping a chopstick in the oil - if you see little bubbles around the chopstick the oil is ready.  
• Deep fry 2-3 croquettes at a time. Avoid frying too many pieces at once hence it will make the temperature of the oil drop and make the croquettes absorb to much oil.  
• When the croquettes look crispy and golden, remove them from the oil, and place them on a paper towel to drain.  
• Serve the croquettes hot with your favorite sauce.  
• Enjoy! 

 

Tip

You might as well double the recipe when you’re making these delicious croquettes and save the extra in the freezer. Wrap the uncooked croquettes in plastic wrap, place them in a freezing bag, and store them in the freezer. Next time you’re in the mood for croquettes, simply deep-fry them directly from frozen. The croquettes can last up to a month in cold storage.

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