Champ Croquettes is a traditional Northern Irish recipe for a classic accompaniment or snack of leftover champ (mashed potatoes with spring onions) that are shaped, breaded and fried to cook. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Champ Croquettes.
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These croquettes are an excellent way of using up leftover champ (Northern Irish mashed potatoes with spring onions) by turning them into breaded croquettes as a meal accompaniment.
Ingredients:
425g leftover champ
60g breadcrumbs
2 eggs, beaten
Salt and freshly-ground black pepper to taste
Vegetable oil for frying
Method:
In a mixing bowl, combine the leftover champ with half of the breadcrumbs. Season with salt and freshly-ground black pepper to taste.
Take a portion of the mixture and shape it into a small patty, ball or cylindrical croquette. Repeat until all the mash mixture has been used up and shaped.
Arrange the beaten egg in a shallow bowl and the remaining breadcrumbs in another. Dip each croquette first in the beaten egg and then in the breadcrumbs, ensuring an even coating.
Heat the vegetable oil in a frying pan over medium heat. Once hot (about 180°C) carefully place the breaded champ croquettes in the hot oil, cooking until each side is golden brown and crispy. (This usually takes about 3-4 minutes per side.)
Once cooked, transfer the croquettes to a plate lined with paper towels to drain any excess oil away.
