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Potato Mayo Croquettes with Chili Mayo

Potato Mayo Croquettes with Chili Mayo

Potato Mayo Croquettes with Chili Mayo

For the croquettes:

  • 2 cups cooled mashed potatoes
  • 2 tablespoons finely minced onion
  • 1 garlic clove, finely minced
  • ¼ cup Parmesan cheese, finely grated
  • 15ml parsley, chopped
  • Salt and pepper
  • 2 tablespoons Nola mayonnaise
  • 1 egg, lightly beaten
  • 1 cup fresh white breadcrumbs
  • ½ cup cake flour
  • Oil for frying

For the Nola chilli mayo:

  • 4 tablespoons Nola mayonnaise
  • 2 Tbsp (30ml) sweet chilli sauce
  • 1-2 fresh red or green, finely chpped


  1. Combine the cooled mashed potatoes, mayo, onion, garlic, parmesan cheese, salt and pepper in a large bowl and mix till well combined.
  2. Set up three deep bowls: one for the egg, one for the breadcrumbs and one for the flour.
  3. Form croquettes into 5cm long logs then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater.
  4. Heat oil until and add croquettes to the hot oil 3 at a time. Cook for 2 minutes, or until light brown. Remove with a slotted spoon and place on a cooling rack or a paper towel lined plate. Continue to cook remaining croquettes
  5. For the chili mayo:
  6. Whisk together all ingredients in a small bowl. Serve with the croquettes and a side salad
  7. This dish is best served with grilled salmon main+ rainbow carrots and a mayo dip

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