Heart Potato Croquettes

I love to make these potato croquettes in the shape of hearts for Valentines day and just for accompanying Curry, steak or even just having on its own.

It is a soft creamy inside and a deliciously crispy outside. They are incredibly simple to make and are really fun to make with kids too, you can make any shape you want Be creative!

- 2 Cups of Mashed Potatoes (Made from 600g peeled and cooked potatoes and 2 Tbsp melted butter)

- 1 to 1 1/2 Cups Panko Bread crumbs

- 1/2 to 3/4 Cup plain flor

- 2 Eggs

- 2 Tsp Water

- 1 Tbsp Parmesan cheese

- 1 1/2 Tsp Salt

- Vegetable oil for frying

Decoration

- Tomato sauce, Kewpie Mayonaise

- Cherry Tomatoes (optional) Rocket

- Heart shaped cookie cutter

- Baking tray (freezer friendly)

- Kitchen knife

- Baking Paper

- Paper towels

- Sauce pan or Deep fryer

- Bowls for dredging the potatoes

- Wooden chopstick

- Plate for serving

Take 600g of peeled and chopped potatoes and cook in boiling salted water until the potatoes are fully cooked through (25-30mins depending how big the potatoes are). Once the potatoes are cooked mash the potatoes and then add the melted butter and season until it suits your taste.

Take a whish and airate the potatoes. allow them to fully cool down before continuing.

On a baking tray lined with baking paper, place your shaped cookie cutter on a baking tray and fill it with mashed potato. Press the mashed potato in the cutter and then with the flat side of a knife scrape off any excess potato from the top so that it is flat.

lift off the cookie cutter and repeat with remaining potato.

Then place the potatoes into the freezer for 5-10 minutes until you can handle the potatoes without losing shape.

*if the potato is sticking to the mashed potato cover the cutter in plain flour before putting in the potato.

Whisk the water and eggs together until well combined. Add the parmesan cheese and salt to the panko bread crumbs and mix well.

Once you can handle the cool potato hearts dredge them in plain flour until completely covered. Then shake off any excess flour from the potato hearts. Then cover in egg and finally seasoned panko breadcrumbs.

Make sure you press the breadcrumbs into the potato hearts so that there is no wet feel to the hearts.

Place the hearts into the freezer for another 5 minutes until the hearts firm up.

Once your hearts have firmed up again prepare you frying oil (check it is ready by placing a wooden chopstick in it and see if it bubbles (this means its ready)).

Once the oil is ready place a heart one at at time, so to not overcrowd the fryer and drop the temperature of the oil. Allow the hearts to cook for 2-3 minutes until the panko crumbs are golden brown. Then place the cooked hearts on a wire cooling rack over paper towel to catch any dripping oil.

If you have similar sized cherry tomatoes cut 2 tomatoes diagonally near one end and then place them next to each other until it resembles a heart. Place a toothpick through it so it holds it's shape.

Place the hot croquettes on a plate, with curry or steak. You can write cute messages on them with tomato sauce!!

I highly reccomend serving with kewpie mayonaise too (Japanese mayo) it is absolutely delicious!!