- 30 ml (2 tbsp.) salted butter
- 1/2 onion, finely chopped
- 2 garlic cloves, chopped
- 5 ml (1 tsp.) mustard seed, crushed
- 5 ml (1 tsp.) coriander seeds, crushed
- 60 ml (1/4 cup) fresh parsley, chopped
- 500 ml (2 cups) mashed potatoes
- Salt and freshly ground pepper
- 100 g (3½ oz.) Le Cru du Canton cheese, diced
- 60 ml (1/4 cup) flour
- 2 eggs
- 300 ml (1¼ cups) breadcrumbs
- Oil for frying
- In a skillet, melt the butter on medium heat and cook the onion, garlic and spices for 5 minutes. Remove from the heat and let cool.
- In a bowl, mix the mashed potato, the onion-garlic mixture and parsley. Season with salt and pepper.
- Make a patty with 30 ml (2 tbsp.) of the flavoured mashed potato mixture. Place a piece of cheese in the centre and completely cover with the mashed potato mixture, forming a ball. Set aside on a plate in the refrigerator. Repeat the steps for the remaining pieces of cheese.
- Place the flour on a plate and season with salt and pepper. In a bowl, beat the eggs with 30 ml (2 tbsp.) of water. Place the breadcrumbs on a second plate and season to taste.
- Heat the oil to 190oC (375oF) in a fryer or in a deep saucepan. Flour the mashed potato balls, roll them in the egg mixture and them coat them with breadcrumbs. Place on a parchment-lined sheet. Fry a few at a time until they are nicely golden. Keep hot until all croquettes have been fried.
- The croquettes will keep in the refrigerator for 4 to 5 days. Ideally, they are assembled ahead of time and then fried just before serving.
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