A festive recipe from Neven's Waterford Christmas.
Ingredients
Potato Croquettes with Spiced Beef
- 350g potatoes
- 100g cooked spiced beef, very finely diced
- 2 tsp chives, finely chopped
- 2 tsp parsley, finely chopped
- 50g plain flour, seasoned with salt and freshly ground black pepper
- 2 eggs
- 100g Japanese panko breadcrumbs
- Rapeseed oil, for deep-frying
Celeriac Remoulade
- 1 small celeriac
- juice of 1 lemon
- 1 small apple grated
- 1 tbsp wholegrain mustard
- 2-3 tbsp mayonnaise or crème fraiche
- sea salt and freshly ground black pepper
Method
Potato Croquettes with Spiced Beef
- Boil the potatoes in their skins in a pan for about 20 minutes, or until tender. Drain and allow to cool slightly before peeling off the skins.
- Pass the potatoes through a ricer or mash in a bowl until smooth. Mix in the spiced beef, chives and parsley and season with salt and freshly ground black pepper.
- Carefully roll the potato mixture into a sausage shape about the length of your small finger. Dip each croquette into the flour, dusting off any excess, then dip in the beaten eggs and then the breadcrumbs.
- Repeat with each croquette until you have used up all of the potato mixture. Place onto a tray and chill in the fridge for 30 minutes to firm up before cooking. These can be prepared in advance and kept in the fridge overnight until required.
- Deep-fry each of the croquettes for 2-3 minutes, or until golden-brown and crisp. Drain on kitchen paper.
- Serve with celeriac remoulade and mixed salad leaves.
Celeriac Remoulade
- Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin.
- Place the sliced celeriac in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water. All to cool slightly.
- Place in a bowl and add the lemon juice, grated apple and mustard with enough of the mayonnaise or crème fraiche to bind.
- Season with salt and pepper.
