Potato, smoked pancetta and goat cheese croquette

Serving size: 4
Preparation time: 15 minutes
Cooking time: 50 minutes

4 large King Edward potatoes
150g sliced and diced smoked pancetta
150g goat cheese crumbled
6 egg yolks plus 3 whole eggs
150ml milk
2 tablespoons of chopped fresh tarragon
250g panko breadcrumbs
200g plain flour
Pinch of ground nutmeg
3lt of sunflower oil to fry
Salt to taste

For the arrabiata:
50ml extra virgin olive oil
1 small onion, chopped
1 clove of garlic, peeled and chopped
1 small fresh chilli, deseeded and diced
400g San Marzano tomatoes, blanched and skin removed
1 tablespoon chopped fresh flat leaf parsley
Salt and ground black pepper to taste
200g fresh samphire
2 cloves garlic sliced
50ml extra virgin olive oil

Featured in:
August 2015

Place the potato, whole skin on, in a deep pan full of salted water and boil for 30–35 minutes or until cooked but still firm.

Drain and peel the skin while still hot, pass with a potato ricer and add the goat cheese, tarragon, diced pancetta, nutmeg and egg yolks. Mix well and set aside to cool down.

Shape like large sausages and refrigerate overnight.

Make an egg wash with the eggs, milk, nutmeg and salt. Pass the croquettes in flour first, then egg wash and breadcrumbs. Refrigerate for 20 minutes and repeat again the steps prior.

When ready to serve, heat the oil at 130C and cook the croquettes until golden in colour.

For the arrabiata: heat the oil with the onion, chilli and garlic, cook on low for 1 minute, add the diced tomato and cook for 3–4 minutes. Season with salt and pepper and set aside. Add the parsley before service.

Gently heat the oil in a pan, add the sliced garlic and cook on low for 1 minute. Add the samphire and cook for 1 minute, serve.

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