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Nevens Spiced Beef Potato Croquettes with Celeriac Remoulade

Ingredients

    • 350g potatoes
    • 100g cooked spiced beef, very finely diced
    • 2 tsp chives, finely chopped
    • 2 tsp parsley, finely chopped
    • 50g plain flour, seasoned with salt and freshly ground black pepper
    • 2 eggs
    • 100g Japanese panko breadcrumbs
    • Rapeseed oil, for deep-frying
  • For the Celeriac Remoulade:

    • 1 small celeriac
    • Juice of 1 lemon
    • 1 small apple grated
    • 1 tbsp wholegrain mustard 
    • 2-3 tbsp mayonnaise or crème fraiche
    • Sea salt and freshly ground black pepper

     

Main

    • 350g potatoes
    • 100g cooked spiced beef, very finely diced
    • 2 tsp chives, finely chopped
    • 2 tsp parsley, finely chopped
    • 50g plain flour, seasoned with salt and freshly ground black pepper
    • 2 eggs
    • 100g Japanese panko breadcrumbs
    • Rapeseed oil, for deep-frying

Side

  • For the Celeriac Remoulade:

    • 1 small celeriac
    • Juice of 1 lemon
    • 1 small apple grated
    • 1 tbsp wholegrain mustard 
    • 2-3 tbsp mayonnaise or crème fraiche
    • Sea salt and freshly ground black pepper

     

Method

Boil the potatoes in their skins in a pan for about 20 minutes, or until tender. Drain and allow to cool slightly before peeling off the skins.

Pass the potatoes through a ricer or mash in a bowl until smooth. Mix in the spiced beef, chives and parsley and season with salt and freshly ground black pepper.

Carefully roll the potato mixture into a sausage shape about the length of your small finger.

Dip each croquette into the flour, dusting off any excess, then dip in the beaten eggs and then the breadcrumbs. Repeat with each croquette until you have used up all of the potato mixture.

Place onto a tray and chill in the fridge for 30 minutes to firm up before cooking. These can be prepared in advance and kept in the fridge overnight until required. 

Deep-fry each of the croquettes for 2-3 minutes, or until golden-brown and crisp.. Drain on kitchen paper.

For the Celeriac Remoulade:

Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place the sliced celeriac in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water. Allow to cool slightly.

Place in a bowl and add the lemon juice, grated apple and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.

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Method

Boil the potatoes in their skins in a pan for about 20 minutes, or until tender. Drain and allow to cool slightly before peeling off the skins.

Pass the potatoes through a ricer or mash in a bowl until smooth. Mix in the spiced beef, chives and parsley and season with salt and freshly ground black pepper.

Carefully roll the potato mixture into a sausage shape about the length of your small finger.

Dip each croquette into the flour, dusting off any excess, then dip in the beaten eggs and then the breadcrumbs. Repeat with each croquette until you have used up all of the potato mixture.

Place onto a tray and chill in the fridge for 30 minutes to firm up before cooking. These can be prepared in advance and kept in the fridge overnight until required. 

Deep-fry each of the croquettes for 2-3 minutes, or until golden-brown and crisp.. Drain on kitchen paper.

For the Celeriac Remoulade:

Peel the celeriac and then coarsely grate in a food processor or shred into matchsticks on a mandolin. Place the sliced celeriac in a pot of salted boiling water and blanch for 2 minutes and refresh under cold water. Allow to cool slightly.

Place in a bowl and add the lemon juice, grated apple and mustard with enough of the mayonnaise or crème fraiche to bind. Season with salt and pepper.

Serving Suggestions

Serve with celeriac remoulade and mixed salad leaves