Blue Potato Croquette

For this dish I have used the filling from my Peruvian Causa. You can use any filling you like as long as it is not too wet as it will not be easy to roll the potato around the filling. You can use regular potatoes for this but I love the sweet flavour of the blue potato as well as there shock of colour.

Ingredients

Blue and white Mashed Potato

Filling

1 red chili
1 clove of garlic
1/3 of a fennel bulb
1 large Portobello mushroom
a handful of mixed green and black olives
1 cob of fresh corn
1 small red onion
1 red capsicum
100grams of sun dried tomatoes
Juice of a lime
Black pepper to season

Soy milk
Arrowroot
Bread crumbs

1. boil and mash the potatoes. Allow to cool
2. Mince the garlic and the chili.
3. Finely chop the fennel, mushroom, olives, onion, sun dried tomatoes and capsicum.
4. Remove the corn from the cob.
5. Mix all the vegetables (excluding the potatoes) in a large bowl. Add the limejuice and black pepper to season.
6. taking some of the mashed potato lay it out on your hand and pat flat.
7. Place some of the filling mixture into the centre and roll the potato around it.
8. repeat with the rest of the mixture
9. take the soy milk and mix it with the arrowroot.
10. take a croquette and dip it into this mixture and cover completely
11. remove from this mixture and then roll in bread crumbs
12. repeat again.
13. Heat up oil and deep fry at 180C until golden brown.