Potato & Feta Croquettes with Roasted Vegetable Chutney


650g Agria potatoes - peeled and roughly chopped
1 tsp salt
1 tsp caraway seeds
pinch cayenne pepper
2 tbsp Barker's Roasted Vegetable Chutney
¼ cup coriander
1 egg
¼ cup feta cheese - crumbled
¾ cup panko crumbs
¼ cup sesame seeds
2 beaten eggs
½ cup plain flour
Salt & pepper
Barker's Roasted Vegetable Chutney to serve


Boil the potatoes with the salt until tender.

Drain and return to pan on low heat to drive off excess moisture. Pass through a ricer, mouli or simply mash.

Combine caraway seeds, cayenne, coriander, egg, feta and Barker's Roasted Vegetable Chutney in a bowl.

Then stir through potato mix. Cover and cool mixture so that it can be handled.

Roll spoonful's of croquette mix into cylinders about 60mm long. Set aside.

Combine the panko crumbs and sesame seeds and tip into a shallow dish.

Arrange 3 shallow dishes in order – flour (seasoned with salt and pepper), beaten eggs and panko sesame mix.

Crumb croquettes by dipping in each dish consecutively – flour-egg-crumbs and shake off excess.

Deep fry croquettes in clean oil at 180°C until golden and hot in the centre.

Drain well and serve with Barker's Roasted Vegetable Chutney.

Serves 10

Potato & Feta Croquettes with Roasted Vegetable Chutney

Potato & Feta Croquettes with Roasted Vegetable Chutney


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