Crunchy Broccoli Croquettes
4C Plain Panko Breadcrumbs & 4C Homestyle Parmesan-Romano Cheese
4 cups potatoes, peeled, chopped
3 cups broccoli, chopped into small florets
4 slices of bacon, finely chopped
4 scallions, thinly sliced
1/4 cup cheddar cheddar cheese, grated
1/4 cup 4C HomeStyle Parmesan Romano Cheese
1 egg yolk
1 1/2 cups plain flour
2 1/2 cups 4C Panko Plain Breadcrumbs
Vegetable oil, to deep-fry
Boil potatoes for 15 minutes or until tender. Drain well. Use a potato masher to mash until smooth. Place in a bowl.
Boil broccoli for 5 minutes or until tender. Drain. When cool, finely chop.
Heat a non-stick frying pan over medium heat. Cook the bacon for 3 minutes. Add the shallot and cook for 3 minutes or until the bacon is crispy and shallot is softened. Drain on paper towel.
Add broccoli, bacon mixture, cheddar, 4C Cheese, egg yolk and 1/4 cup flour to the potato. Mix and roll into croquette shapes. Place on a lined baking tray.
Whisk the eggs in a shallow bowl. Place the 4C Crumbs and remaining flour on separate plates. Dip each croquette in flour, then egg, then roll in the Crumbs. Return to tray, cover and place in the fridge for 15 minutes.
Pour enough oil into a saucepan to reach a depth of 2 inches and heat over medium-high heat. Cook the croquettes, in batches, for 3 minutes or until golden brown. Drain on paper towel. Serve the croquettes warm, with blue cheese dipping sauce.