Crispy and golden on the outside, with a soft, tasty centre, these Pork and Fennel Potato Croquettes make a wonderful appetiser, finger food or main course.
I came up with these Pork and Fennel Potato Croquettes on a total whim one day. I felt like croquettes and it slowly developed into pork croquettes. Then it seemed obvious to add fennel since they are such great companions. The final result are these very tasty and morish potato croquettes filled with cheese, minced pork and fennel seeds.
A versatile finger food
Pork and Fennel Potato Croquettes are a brilliant finger food. You could eat them the way we did – for dinner and then lunch the next day, in front of the TV with the footy on (Aussie Rules, of course ?). I’m talkin’ game day food people.
They’d also be a great pot luck dish or a party appetiser. They’d work wonderfully as part of a tapas party too. Oh, how I love tapas style meals and these babies would fit right in. Easy things you can pick up with your hands like these Salt and Pepper Chicken Wings, The Best Homemade Sausage Rolls or these Mini Lasagna Cups.
Can you freeze croquettes? Great question
While these croquettes are best fresh, I have frozen and reheated them with success as well. The only difference I noticed with the frozen and reheated batch was that they just didn’t look as pretty inside. The cheese looked like it was gone. It wasn’t, of course, and the flavour was definitely still there but no melty gooey cheese to drool over.
How to make croquettes
Now that you know you need Pork and Fennel Potato Croquettes in your life, here’s how you make them happen.
- You’ll start by cooking the potatoes
- Then move on to cooking the onion, celery, fennel seeds and pork.
- Mash the potatoes and add all the fillings and give it a good mix up, then let this cool in the fridge for a little while.
- Once cool, you add an egg to help them to hold their shape on cooking.
- Flour, egg and breadcrumbs and you’re ready to fry.
- Fry them to golden perfection and let them cool for a few minutes (as they’ll be full of glorious yet molten cheese), then devour.
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- 520 g (1.2 pounds) potatoes, peeled
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 500 g (1.1 pounds) pork mince
- 1 teaspoon fennel seeds
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper, freshly cracked
- 150 g (5.3oz) gouda cheese, grated
- 50 g (1.8oz) cheddar cheese, grated
- 2 teaspoon worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
- 1 large egg, lightly beaten
- 3/4 cup plain (AP) flour
- 2 large eggs extra, lightly beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- Cut the potatoes in 1 inch chunks and place them in a large saucepan of water. Bring to the boil over high heat, then boil for 7 minutes or until tender. Drain the potatoes, then return them to the saucepan over low heat and steam for about 30 seconds to dry them out. Set aside
- In a frypan over medium heat, heat the olive oil then add the onion and celery and saute until starting to turn translucent. Add the pork mince and fennel seeds and keep stirring until the pork is cooked through then turn off the heat.
- Mash the potatoes. Add the pork mixture and all other ingredients and mix well. Place in the fridge until completely set.
- Place the flour, extra eggs and breadcrumbs in three separate bowls.
- Scoop out about 2 tablespoons of mixture, roll it into a small croquette shape, then place in the flour. Use a fork to gently turn it in the flour. Then use a different fork to gently turn it over in the egg until coated all over. Let the excess drip off then use a third fork to coat it in breadcrumbs. Carefully press the breadcrumbs on with your hands and reshape if necessary. Repeat with the rest of the mixture.
- Heat about 2 inches of vegetable oil in a large, heavy based saucepan. As soon as a small piece of the mixture sizzles, add about 6 of your croquettes. Deep fry for about 3 minutes or until golden brown.
- Transfer to some paper towel to drain. Repeat with all the croquettes and serve while hot.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)