Broccoli & Potato Croquettes

Ingredients:

400g Potatoes

150g broccoli

1 egg yolk

40g Cheddar Cheese, grated (If not available use Amul Cheese)

60g fresh breadcrumbs.

For The Crust:

20g plain flour

2 eggs beaten

100g sesame seeds (Till)

4 tbsp olive oil

For The Dip:

100g cream cheese (Amul Cheese)

50g natural yogurt

1 tbsp Thyme

1-2 tbsp full-fat milk

Preparation

1. Boiled the potato then drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins with little oil, stirring constantly – this will remove excess moisture.

2. boil the broccoli, and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it’s important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.

3. For dip, put the cream cheese, yogurt and thyme in a bowl and stir to a soft consistency, adding the milk if needed.

4. Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.

5. Heat the oil in a large non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden color. Drain on kitchen paper and serve with the cream cheese dip.