50
700g Scotty Brand Potatoes
½ cup Grated Parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp Italian dried herbs (basil, oregano)
¼ cup All-purpose flour
¼ cup Breadcrumbs
2 Medium free-range eggs
Chopped fresh basil to serve
For the tomato and basil dip:
2 tbsp Olive oil
1 tsp Garlic powder
1 cup Passata
½ can Chopped tomatoes
Small handful of basil
Salt and pepper
Prepare the dip by heating olive oil in a small saucepot, over medium heat. Add passata, chopped tomatoes, garlic powder, salt and pepper. Cook on low heat for 15-20 minutes. Stir in basil and simmer for another 5 minutes. Blend altogether to create a smooth dipping sauce. Set aside.
Peel the Scotty Brand Potatoes, place in a saucepan and bring to the boil. Cook for 25 minutes or until soft, and mash.
In a mixing bowl, combine potato mash with grated Parmesan cheese, dried herbs, salt and pepper. Mix gently.
Set up a crumbing station with flour, a bowl with beaten eggs, and breadcrumbs.
Scoop portions of potato mix and use your hands to form into oval shape. Coat in flour, dip in egg wash, then breadcrumbs. Repeat the process with the rest of the potato mix (about 12 croquettes).
Add croquettes to a tray lined with non-sick baking sheet. Place in preheated oven at 190°C and bake for 20 minutes. (Or cook in air fryer.)
Serve with tomato & basil dip, grated Parmesan, and fresh chopped basil.
This recipe was created & photographed by Glasgow Food Delicious.
