Ingredients
1/2 kilo dutch cream potatoes
1-1 1/2 cups sauerkraut
6 rashers bacon (smoked if you can get it)
125g butter, cubed at room temperature
1 dash of milk
salt and pepper, to taste
1.5L rice bran oil
1 packet bread crumbs, either fresh or panko crumbs
2 eggs
Method
Peel and cut the potatoes, give them a rinse to get rid of any excess dirt or starch and boil until a sharp knife goes through the potato like butter.
Meanwhile, put the butter out on the bench to soften and cut into cubes (don't bother trying to microwave it, melted butter isn't going to work). Dice the bacon and fry off, drain on a paper towel.
Grab 2 bowls and a baking tray lined with greaseproof paper. In one bowl crack both eggs and beat with a fork until combined, in the other half fill with your breadcrumbs reserving the rest. You might want to think about having a damp tea towel handy (for your hands later).
When the potatoes are done, drain them and return to the pan. Using the residual heat of the burner let the potatoes heat up whilst shaking the pan for about 10-20 seconds, this evaporates the excess water out of them but dont worry we'll add that back later through the butter and milk. Start mashing or use a potato ricer. When the potatoes are roughly mashed add the butter in about 3 cubes at a time, mashing (or mixing) well until combined. Add the milk and quickly stir with a large spoon. Add the bacon, sauerkraut and the salt and pepper and mixed until combined.
Have a quick taste, the mixture should be velvety and smooth. If it's gritty or slightly lumpy your potatoes weren't cooked enough, but that could still go away when frying.
Put a heaped tablespoon of mixture into your hand and squeeze it well, form a ball and then roll out into a small log. Try to make each croquette as even as possible. If you are worried that the mixture is too wet you can lightly flour the croquettes before crumbing. Refrigerate for at least 30mins, this makes the crumbing task much easier and means you can make them ahead of time.
Dip the croquettes into the egg mixture, then pop into the bowl of breadcrumbs. I like to pour some breadcrumbs on top and roll them around, but keep in mind they are fragile so the less you touch them the better. Repeat this a second time for every croquette.
Get a wok and fill it with the oil, put it on medium heat. To know when the oil is hot enough, drop a bit of bread in and if it bubbles and turns golden you are ready to go. Drop about 5 croquettes in at a time, turning them over with care using tongs or a slotted spoon. Never leave the oil, they should turn golden after about 1.5 minutes each side. You'll find you need to adjust the temperature of the oil as you go, don't be tempted to overcrowd, that will only result in split, soggy croquettes.
Drop the cooked ones onto a plate with lots of paper towel, you can keep them warm in a low oven until you are ready to serve.
Serve with mustard or horseradish.
Serves 3-4 as a snack or side dish.
