Mum’s Bacon Croquettes

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

These tasty croquettes are so easy and quick to make you’ll have no excuse. They are perfect for snacking, parties and great for kids to enjoy.

Ingredients

  • 5 MEDIUM POTATOES
  • 200 G SMOKED BACON
  • 1/4 RED ONION
  • 3 EGGS
  • FRESH CHOPPED PARSLEY
  • 75 G BREADCRUMBS
  • SALT
  • GROUND BLACK PEPPER
  • OLIVE OIL

Method

Dice and boil your potatoes until soft. Whilst your potatoes are boiling, dice your smoked bacon (you can always buy pre diced bacon) and fry without oil until fully cooked but not crispy.

When your bacon is ready, remove all the excess fat from your pan. Your potatoes should now be ready, drain all water from your boiled potatoes and mash.

Mix your bacon and potatoes together and season with salt, pepper and a pinch of parsley. Allow to cool and add a beaten egg to your mixture. (Allowing it to cool will prevent the egg cooking). The potato mixture should be a pasty consistency. If you feel this is not the case add a handful of breadcrumbs.

Prepare two separate bowls, one with 2 beaten eggs and the other with breadcrumbs.

Assemble your croquettes by shaping a tablespoon of your potato mixture in your hands and rolling into a flattened ball.

Heat a frying pan with enough oil to cover the base of the pan. Fry your croquettes on both flattened sides until golden brown. Place on a paper kitchen towel to drain any excess oil.


Bacon-croquettes

Mum’s Bacon Croquettes

5 from 1 vote
These tasty croquettes are so easy and quick to make you’ll have no excuse. They are perfect for snacking, parties and great for kids to enjoy.
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Gibraltar, Mediterranean
Servings: 4
Author: Mama Lotties

Ingredients

  • 5 medium potatoes
  • 200 g smoked bacon
  • 1/4 red onion
  • 3 eggs
  • fresh chopped parsley
  • 75 g breadcrumbs
  • salt
  • ground black pepper
  • olive oil

Instructions

  • Dice and boil your potatoes until soft. Whilst your potatoes are boiling, dice your smoked bacon (you can always buy pre diced bacon) and fry without oil until fully cooked but not crispy.
  • When your bacon is ready, remove all the excess fat from your pan. Your potatoes should now be ready, drain all water from your boiled potatoes and mash.
  • Mix your bacon and potatoes together and season with salt, pepper and a pinch of parsley. Allow to cool and add a beaten egg to your mixture. (Allowing it to cool will prevent the egg cooking). The potato mixture should be a pasty consistency. If you feel this is not the case add a handful of breadcrumbs.
  • Prepare two separate bowls, one with 2 beaten eggs and the other with breadcrumbs.
  • Assemble your croquettes by shaping a tablespoon of your potato mixture in your hands and rolling into a flattened ball.
  • Heat a frying pan with enough oil to cover the base of the pan. Fry your croquettes on both flattened sides until golden brown. Place on a paper kitchen towel to drain any excess oil.
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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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