Potato Croquettes

Peel the potatoes, cut into chunks, place them in salted water and bring them to a boil. Once cooked, strain and place in a masher and mash them.

Heat a pan with a lobe of butter sauté the garlic and sweat the white onions till translucent. Add chopped thyme and remove.

Place the onion mixture on top of the mash, season with salt and white pepper powder and one egg yolk and beat with a wooden spoon to mix. The mixture has to be soft and fluffy.

Allow the mixture to cool. Roll the mixture into cylinder, make a curve with your finger, stuff goat cheese and roll again. Make sure the goat cheese is in the center.

Each croquette can be 50 to 80 grams.Use a clean chopping board or table top to roll the cylinders.

Season some flour and place it in a tray, beat 3 whole eggs in a bowl, pulse the Panko bread crumb in a food processor and place them in a pan.

Dust the potato cylinders in seasoned flour,dip into beaten eggs, place them on the bread crumbs and coat them evenly on all sides.

Shake off excess flour, egg and bread crumbs. Make sure you use both hands while making the croquettes the flour and egg yolk on one hand and the breading on the other.Wash your hand and wipe dry if you find there is flour on your fingers.

Repeat the egg dip and bread crumb once again to get an even breading. Place the breaded croquettes in a tray lined with parchment.

Heat oil to 180C and place 3-4 croquettes and fry them till golden. Wait for the temperature to recoup and fry the next batch. This will ensure that the croquettes are fried golden and do not burst. Rest them on a tray layered with paper.

Serve piping hot.