There's an appealing variation in flavours and textures in this dish – it also looks most attractive.
5 small potatoes, peeled and cooked
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
1 egg, beaten
1 cup soft white breadcrumbs
6 medium potatoes, peeled and cut in quarters
30 g butter
4 tablespoons sour cream
2 tablespoons snipped fresh chives
Oil, for deep-frying
Chives or fresh mint sprigs, to garnish (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:45min › Cook:25min › Extra time:5min › Ready in:1hour15min
Mash the cooked potatoes with the parsley and season to taste. Divide and shape into 12 small balls. Dip each ball in the beaten egg, then roll in breadcrumbs until evenly coated – reshape the balls after coating, if necessary. Put on a plate, cover and chill until required.
Boil the raw potatoes in salted water until cooked. Drain well, then mash with the butter and sour cream until smooth. Season with the salt and pepper and mix in the snipped chives. Spoon the mashed potato into a mound in the centre of a heatproof serving dish and swirl it attractively with a palette knife, leaving a narrow border clear around the edge for the potato balls. Cover the dish loosely with foil and keep warm.
Deep-fry the chilled potato balls in hot oil for 3 to 4 minutes, or until lightly golden. Drain well on paper towels. Arrange the croquettes round the edge of the mashed potato mound and serve. Garnish with snipped chives or sprigs of mint, if desired.