Buy all ingredients right below the recipe
INGREDIENTS
- 300 g potatoes (ideally cooking type C)
- 60 g corn breadcrumbs
- 20 g peeled sesame seeds (you can also use unpeeled)
- 60 g grated cheddar (or Parmesan)
- Salt
INGREDIENTS FOR DIP
- Sour cream
- Lime juice
- Pinch of salt
INSTRUCTIONS
- 1Preheat the oven to 170 °C. Peel the potatoes, cut them into cubes, and cook them until tender in salted boiling water (this takes about 15 minutes). Then drain the potatoes, transfer them to a blender, and blend until smooth. Place the blended potatoes in a bowl, add the grated cheddar and corn breadcrumbs (you can add more breadcrumbs depending on the type of potatoes used. The goal is for the dough to be compact and not crumble, but at the same time not too liquid – just right so that balls can be formed from it) and knead a compact dough with your hands.
- 2Form balls about 2–2.5 cm in diameter from the dough. Roll each ball in sesame seeds and place the balls on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and bake the croquettes at 160–170 °C for 12–15 minutes until golden.
Tip
Serve the croquettes as a classic side dish or on their own with a dip made from sour cream, lime juice, and a pinch of salt.
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