In the Netherlands you can find croquettes filled with just about everything. Here, chef Geert Elzinga shares one of his favourite recipes. Serve with mayonnaise, aïoli or even tomato chutney.
- 800 g Dutch cream potatoes, peeled, chopped
- 50 g (about 5) cavolo nero leaves, stems removed
- salt and pepper
- 2 eggs, beaten
- 20 g prosciutto, finely chopped
- 35 g (¼ cup) plain flour
- 60 g (1 cup) fresh breadcrumbs
- mayonnaise or aïoli, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the potatoes in a medium-size saucepan and cover with cold, salted water. Bring to the boil over high heat and cook for 13–15 minutes until tender, drain well. Return the potatoes to the saucepan and place over a low heat for 2 minutes to dry and evaporate any residual water.
Meanwhile, steam the cavolo nero for 2–3 minutes until tender. Chop finely.
Push the potato through a fine sieve and season to taste. Mix the cavolo nero through the hot potato puree. Add 1 egg and the prosciutto and mix to combine. Transfer the mix to a piping bag fitted with a 1.5 cm plain nozzle and allow to cool for 2 hours until stiff.
Once cool, pipe lines of the potato mixture and cut into 4 cm lengths.
Place the flour, remaining egg and breadcrumbs in separate bowls. Roll the croquettes in flour, then dip in the egg and finally coat in breadcrumbs.
Place 10 cm oil in a deep saucepan and bring to 180˚C. Deep fry the croquettes, in batches, for 2–3 minutes until golden, drain on paper towel. Season with salt.
Serve immediately with mayonnaise.
Photography by Alan Benson