Classic Potato Pillows

Cook Time 30 minutes

Servings 16


500g Pontiac potatoes
2 eggs separated
50g parmesan
50g pecorino
1 small bunch flat leaf parsley finely chopped
100g diced ham
Salt & pepper
200g cubed mozzarella
250g breadcrumbs
500ml peanut oil


Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot. When cool transfer it to a large bowl and add the egg yolks, parmesan, mozzerella, pecorino, parsley, ham, salt, pepper and mix to combine

Take a tablespoon of mixture and form it into a long fat finger shape.

Lightly whisk the egg whites in a shallow bowl.

Roll the croquets in the flour, the egg whites and then the breadcrumbs. Repeat till all complete.

Heat a deep frying pan with peanut oil; make sure the oil is not smoking. Cook the croquets in batches, do not over crowd the pan.

Serve as they are, they can also be eaten cold.


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