Potato Croquettes with Jamonilla®

Food preparation 

Peel the potatoes.  

Cut them into 2-inch cubes. It is important that the cubes are roughly the same size, so they cook evenly. 

Transfer the potatoes to a pot and pour in just enough cold water to cover the potatoes.   

Add salt to the water.  

Bring the water to a boil. Turn down the heat and let the potatoes simmer with the lid off. Set a timer for 12-15 minutes.  

Use a fork to test if the potatoes are done. If the fork goes easily into the potatoes, they are done.  

Drain the potatoes and put them back in the pot.  

Mash the potatoes while they are still hot.  

Chop the Jamonilla®, red peppers, and cilantro finely. 

Making the croquettes 

Heat some oil in a skillet and sauté the Jamonilla® lightly.  

Add red pepper, garlic powder, and fresh cilantro and fry until the vegetables have softened and the Jamonilla® is golden brown.  

Combine the meat and vegetables with mashed potatoes. Add 2 eggs and mix everything together. Season with salt and pepper.  

Let the mixture cool down a bit before shaping the “dough” into oval croquettes.  

Prepare one bowl with flour, another with a beaten egg, and the third bowl with panko breadcrumbs.  

Start off by covering the croquettes in flour. Dip them one by one in the beaten egg, and then coat with panko breadcrumbs.  

Add a generous amount of oil (enough to almost cover the croquettes) to a sauté pan and let it warm up over medium-high heat. Check if the oil is ready with a cooking thermometer or by dipping a chopstick in the oil - if you see little bubbles around the chopstick the oil is ready.  

Deep fry 2-3 croquettes at a time. Avoid frying too many pieces at once hence it will make the temperature of the oil drop and make the croquettes absorb to much oil.  

When the croquettes look crispy and golden, remove them from the oil, and place them on a paper towel to drain.  

Serve the croquettes hot with your favorite sauce.