dinner · vegetarian
Potato-wrapped mash croquettes with miso hollandaise
Silky mash frozen into pucks, crumbed and wrapped in shoestring potato, then fried until it eats like the crispiest hash brown.
- Time
- 90min
- Steps
- 8
Ingredients
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Allergens
Contains milk, egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer, Potato ricer.
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Method
-
1
Boil the Yukon Golds until tender, drain well and pass through a ricer or sieve.
-
2
Beat in the butter, cream, milk and salt until very smooth and almost pourable.
-
3
Spoon into a silicone muffin tray (8 portions), level, and freeze until solid, at least 2 hours.
-
4
Pop out the pucks. Dredge in potato starch, then egg, then breadcrumbs.
-
5
Spiralize the russets into long thin strands, pat dry and wrap a few strands snugly around each puck.
-
6
Hollandaise: whisk the yolks, miso, lemon juice and 1 tbsp water over a pan of simmering water until thick and 71°C (160°F), then slowly whisk in the hot butter.
-
7
Fry the croquettes at 175°C (350°F) for 5-6 minutes, turning, until deep golden and hot in the center.
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8
Spoon hollandaise onto plates, set a croquette on top and finish with chives or roe.
