A great way to use up left-over mashed potatoes is to turn it into these amazing croquettes. The addition of prawns and a dipping sauce of spicy sriracha and mayonnaise makes these a perfect snack or appetiser.
Potato and Prawn Croquettes
- 1 tablespoon olive oil, plus more for frying
- 450 g medium sized prawns, deveined and shelled
- 1 shallot, minced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¾ cups mashed potatoes
- ⅓ cup grated Cheddar cheese
- 2 large eggs, beaten
- 2½ cups panko breadcrumbs
- ¼ cup mayonnaise
- 1½ tablespoons Sriracha, to taste
- Heat the olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with the salt and pepper. Stirring frequently, cook until the shrimp is cooked through and pink, about 3 minutes.
- Place the cooked shrimp in the bowl of a food processor and pulse until finely chopped.
- Add the mashed potatoes and cheese and pulse several times until incorporated.
To make the croquettes
- Prepare dipping bowls with the eggs and breadcrumbs in separate bowls.
- Scoop out golf-ball sized portions of the potato and prawn mixture.
- Working in batches of about 6, gently form each portion into an egg shape.
- Using a spoon, dip each into the egg, lightly coating it all around, then into the breadcrumbs. Continue until all the croquettes are formed.
To cook the croquettes
- Pour olive oil into a nonstick skillet so that it is about 2½ cm deep over medium heat. Test the oil to see if it is hot enough by dropping in a few flakes of panko.
- When the oil is ready, gently place about 6 croquettes in the oil, lightly browning on all sides.
- Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil.
- Continue cooking the remaining batches of croquettes.
For the dipping sauce
- Make the sauce by stirring the Sriracha into the mayonnaise, using more or less to taste. Serve the hot croquettes immediately with the sauce on the side.