Potato & Manchego Tapas
Recipe by Tracey Lee Hooton
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
2 large Agria potatoes, peeled, chopped
salt and freshly ground black pepper
1/4 cup Lupi olive oil
1 cup Manchengo cheese, grated
1 cup Homebrand plain flour
1 egg, beaten
1 cup panko breadcrumbs
canola oil for frying
1/4 cup chives, chopped
1. Preheat oven to 170C. Place the potatoes into a small
saucepan of salted water and bring to the boil. Simmer until
cooked. Drain water and return saucepan to low heat to dry off
potatoes. Use a potato ricer to crush the potatoes, then cool
slightly. Add Lupi olive oil, salt, pepper & manchego
2. Shape the potato into small cylinders. Chill for 20 minutes to set. Dust with Homebrand flour, then dip egg and cover with panko crumbs.
3. Place a medium sized frying pan over medium heat and fill to about a centimetre depth with canola oil. Heat the oil to 180C. Place the croquettes in the oil and fry until golden brown. Transfer to warm oven for 5 minutes. Season with salt and sprinkle over chives to serve..
This recipe is untested in the MasterChef kitchen.