- 3 medium russet potatoes
- 2 lap cheung (Chinese Sausage)
- ½ cooking onion
- 2 eggs
- ¼ cup milk
- 2 tbsp melted butter
- ¾ tsp salt
- ⅔ tsp black pepper
- ½ red pepper
- ½ cup mayonnaise
- 1 tbsp chili oil
- juice of ½ lemon
- 2 tbsp olive oil
- canola oil for frying
- smoked salt to garnish
- 1 sprig finely chopped parsley for garnish
- Rinse and peel potatoes. Cut into large cubes and boil in a medium pot with water. Boil potatoes to a soft tender and drain.
- In a mixing bowl, add milk, butter, ½ teaspoon of salt and 1/3 teaspoon of black pepper. Mix and mash potatoes into a partially smooth/lumpy mashed consistency. Leave off to the side to cool.
- Cut lap cheung into small dice. Along with chopped cooking onions, add into mashed potato mixture and mix thoroughly.
- Brush red pepper with olive oil and season with salt and pepper. Roast in the oven at 160 degrees Celsius for approximately 15-20 minutes. In a food processor, add roasted peppers with lemon juice, chili oil and mayonnaise. Blitz into a smooth aioli. Transfer to a bowl, cover and refrigerate.
- Hand shape mashed potato mixture into torpedo shaped dumplings approximately 3 ½ inches in width. Repeat until all mashed potatoes are used.
- Set up a dredge station by preparing two containers side-by-side. Fill one with whisked eggs and the other with panko bread crumbs. Begin dredging all the croquetas, first by submerging into egg mixture and then coating it fully with panko crumbs. Line on baking sheet or plate.
- Prepare a frying pot with canola oil and turn the heat to high. You want to be frying at high heat at all times to ensure optimum cooking. Once the oil hits peak temperature, drop in croquetas and fry until they are a golden brown. Once they begin to float to the top, this is an indicator that they are near done.
- Remove, drain and pinch smoked salt on croquetas.
- Garnish with chopped parsley and serve with roasted red pepper and chili aioli
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