Potato and Leek Croquettes, Chipotle Mayo, Grana Padano - Recipe by Chef Matthew Roath

Ingredients

Croquettes:

500g Royal blue potatoes, mashed
2 leeks, finely shredded
40g cheddar cheese, grated
40g Gruyere, grated
50g Grana Padano, finely grated
100g butter
Pinch to taste of flake salt
Pinch to taste of white pepper
150g all purpose flour
200g Panko bread crumb
3 Eggs
Splash of milk

Chipotle mayo:

Squeeze of lemon
2 large egg yolks
450mL vegetable oil
Pinch of salt
1 tsp (depending on preferred heat level) chipotle peppers in adobo sauce
2 tsp white wine vinegar
1 tsp Dijon mustard
Squeeze to taste of lemon

Method

Croquettes:

Peel and chop potatoes, making sure they are all equal size for an even cook. Place in a pot, cover with cold water, season with salt and bring to a rolling simmer.

While the potatoes are cooking, finely shred the leeks and gently cooked down in a pot with 30g of butter and a pinch of salt until just soft. Place in a colander and allow to drain.

When potatoes are just tender, drain and put through a potato ricer.

After the potatoes have been put through the ricer, transfer them to a pot and place on a low heat. Beat in 80g of butter, then add all 3 cheeses and mix.

Give the leeks a squeeze to remove some moisture and add to mixture. Give the mixture a good mix and season to taste with flake salt, white pepper and a little squeeze of lemon.

Let the mixture cool, then roll into balls approximately 50g–60g, chill in fridge. Next whisk up 3 eggs and a splash of milk. Set up one container with flour, another with egg mix and another with breadcrumbs.

Gently dust the balls one by one in the flour, then the egg mix and then the bread crumbs. Chill until needed.

Chipotle mayo:

Add the egg yolks, Dijon, vinegar and a pinch of salt to a mixing bowl or blender. Whisk or blend for 2 minutes.

Slowly drizzle the oil onto the egg mix, whisking or blending constantly until it’s all been added.

If the mixture gets a little thick as you are mixing, add a drop of water to thin out to avoid the mixture from splitting.

Crush the chipotle pepper to a paste and add to mayonnaise. Add a squeeze of lemon and check the seasoning and acidity levels.

To serve:

Pre-heat oven to 180 C.

Fry the croquettes in a deep fryer at 170 C until golden brown, then transfer to the oven for 5 minutes until heated through.

Grate fresh Grana Padano on the top and serve with the chipotle mayo.

Recipe provided by The Garden Bar & Kitchen