Crispy Potato Croquettes with Keogh’s Crisps

Crispy Potato Croquettes with Keogh’s Crisps

Print

byKeogh’s Crisps

of Oldtown, Co. Dublin

The Keogh family have been farming in North County Dublin for two centuries. Peter Keogh Senior worked the farm in the fifties. Potatoes are a special Read More
Share:
Prep Time

30 Minutes

Cooking Time

20 Minutes

Serves

2-4 People

Ingredients

  • 500g Keogh’s Rooster, Maris Piper or Golden Wonder Potatoes (Peeling weight)
  • 25g Butter
  • 1 Large Whole Egg + 1 Egg Yolk
  • Salt & Ground White Pepper
  • A pinch of ground Nutmeg (Optional)
  • 1 x 125g Keogh’s Dubliner Irish Cheese & Onion
  • Crisps (Gluten Free)

Method

Wash and peel the potatoes then cut into even sized pieces. Boil or steam until fully cooked. Drain well then shake the saucepan over a low heat to dry off any remaining moisture.

Take one of the eggs; separate the yolk from the white, reserve the white for later.

Mash the potatoes while hot then mix in the egg yolk and the butter. Season well with salt and pepper and a little nutmeg. The consistency should be very smooth but not sticky.

Form the mixture into small cylinders each weighing approx 50g and measuring 5cms x 2.5cms. Place on a tray then refrigerate for 30-45 minutes.

Pulse the Keogh’s Crisps in a food processor for approx 30 seconds until they form large crumbs. (Be careful not to over blitz) Remove from the processor into a dish.

Regulate the oven to 180°C /350°F /Gas Mark 4/Fan Oven 160°C.

Whisk together the whole egg and the remaining egg white.

Remove the potato croquettes from the fridge. Dip each croquette in the beaten egg to thoroughly coat the surface. Drain off any excess egg. Roll each croquette in the crisp crumbs then pat gently to secure the coating.

Place the croquettes on a baking sheet then bake for 15-20 minutes in the pre-heated oven; turn the tray around for even colour if needed.

Serve Immediately

You may also like

  • Achill Lamb & Rosemary Sausage Harissa Bean Stew

    The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.
  • Kylemore Chocolate & Orange Scones

    It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...