Stephanie Alexander Kitchen Garden
Term 1
Over the last two weeks our Grade 3 & 4 students have been busy creating in the kitchen. Here are some recipes to try at home.
POTATO AND HERB CROQUETTES (for 2 or 3 people)
EQUIPMENT
- vegetable peeler
- chopping board
- knife
- small bowl
- whisk
- 3 bowls
- frying pan
- slotted spoon
INGREDIENTS
- 2 large potatoes
- 1/4 cup chopped fresh herbs, (such as chives, parsley, tarragon and dill)
- flour
- 1 egg, lightly beaten
- breadcrumbs
- olive oil
- lemon wedges, to serve
WHAT TO DO
- Peel and roughly chop potatoes.
- Steam until very soft then mash and season.
- Set aside and allow to cool for 5 minutes, then stir through herbs.
- Place a little flour, egg, and breadcrumbs in separate small bowls.
- Scoop up one teaspoonful of the potato mixture and roll into a log shape.
- Roll the croquette in the flour, shaking off any excess.
- Dip in the egg and roll in the breadcrumbs to evenly coat.
- Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture. If you have time place croquettes in the fridge to chill for 20 minutes.
- Add enough olive oil in a non-stick frying pan to reach a depth of 3cm. Heat oil to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).
- Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
- Repeat, in batches, with the remaining croquettes, reheating the oil between batches.
- Drain on paper towel. Serve with lemon wedges.
