Potato Croquette

Cook time 1 hour + chilling time
Servings 24 croquettes


150g Vlahotyri cheese (alternatively pecorino or parmesan), grated plus extra to garnish

1kg Desiree potatoes

2 whole eggs

2 egg yolks

50g butter

1 cup flour for dusting

2 tbsp chives

300g feta cheese

60ml milk, plus extra for coating

1 x 375g packet of kataifi pastry, dried overnight

Sunflower oil, for deep frying

Potato Croquette


Steam the potatoes in their skins for 20 minutes or until tender. Using a ricer, mash the potatoes in a large bowl. Add egg yolks, butter, milk, chives and cheese and season with salt and pepper. Mix thoroughly, then cover and refrigerate for approximately 10 minutes.

Organise bowls with flour in one, eggs whisked with a splash of milk in the second, and kataifi that has been formed into a crumb by crushing in your hands in the third. Roll the potato mixture into balls and add a small piece of feta in the centre. Dust with flour, then dip in egg and the kataifi crumb.

Heat oil in a large saucepan to 180C and deep-fry croquettes until golden. Grate the extra cheese over the top when still warm and serve.