In my cookbook, I’ve talked about stealing Rachel Khoo’s tartiflette nests receipe to make a neaps and tatty rosti for Burns’ Night….. but I got thinking – if you can turn tartiflette into nests, why not into a croquette too. That will make a wonderfully French/Alpine accompaniment to many things and be a lot more original than “frites”. I’ve actually included it in a recipe for cider marinated pork with a black pudding salad, but it would equally work as a canape too.

Makes quite a few;

  • 500-600g floury potatoes
  • 175g Reblochon cheese, finely chopped (if you can’t find reblochon, use raclette)
  • 150g smoked bacon, cut into small lardons and fried until cooked
  • 1 tsp butter
  • 1 tbsp brown sauce
  • Salt and pepper
  • Egg, flour and breadcrumbs
  1. Bake the potatoes in their skins for about an hour; doing this ensures the maximum potato flavour. Take them out, slice them in half and let them cool until you can handle them, but they are still quite warm. Then scoop out the potato into a bowl and mash it well with the brown sauce (seasoning to taste with a little salt and pepper). Add the cheese and mash well. Stir through the cooked lardons making sure it is evenly mixed.
  2. Take a heaped teaspoon of the mix and with floured hands, gently work it into the desired shape (oblongs are traditional shape for potato croquettes, balls are easier to work with) and then breadcrumb them*. Cover them on a plate and refrigerate for at least half an hour.
  3. The croquettes will take 3-4 minutes to deep fry at 180 degrees.

*Breadcrumbing is as easy as having three bowls; one with flour, one with a beaten egg, and one with breadcrumbs (you can take some nearly stale bread, remove the crusts and bash  it in a bag until you have crumbs, or whizz in a food processor, or just buy them in pre-made). It’s almost impossible to give quantities as it depends on the surface area of what you are coating, but the bowls can be easily topped up (the egg can be diluted with milk as well if you only need a little more).

Roll the subject in the flour, then through the egg, then drop it into the breadcrumbs and agitate the bowl so the subject moves around and coats itself – only use fingers towards the end. Don’t be scared to repeat the process if it doesn’t cover it all first time (Brie and Camembert are especially notorious for needing 2 or even three goes)

Tartiflette Croquettes
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