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)
Author: Marie Roffey
Course: appetiser, Appetizer, Dinner, fingerfood, Lunch, Main Course, Snack
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