Broccoli and Potato Croquettes

• starchy potatoes↗400g g

  large, cut in half

• broccoli↗150g g

  separated into florets

• egg yolk↗1medium
• mature cheddar↗40g g

  grated

• fresh breadcrumbs↗60g g
• plain flour↗20g g
• medium eggs2

  beaten

• sesame seeds↗100g g
• olive oil↗4 tbsp tbsp
• cream cheese↗100g g
• natural yogurt↗50g g
• green onion↗1 tbsp tbsp

  chopped

• full-fat milk↗1-2 tbsp tbsp

  as needed

Step-by-step instructions

1. 1

   Place the potatoes in a medium saucepan and cover with cold water just to submerge. Bring to a boil and simmer over low heat for 14‑16 minutes until fully cooked. Drain, mash into a puree, then return to the saucepan over low heat and cook 1‑2 minutes, stirring constantly to remove excess moisture.

2. 2

   Meanwhile, bring a small pot of water to a boil, add the broccoli and cook 6‑7 minutes until tender. Drain well and pat dry with a paper towel (important to remove excess moisture, otherwise the croquettes will be soggy). Roughly chop the broccoli, then add it to the potato puree together with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and shape each into a short sausage. Chill for 10 minutes in the freezer.

3. 3

   Meanwhile, prepare the sauce. Place the cream cheese, yogurt and green onion in a bowl and mix until smooth, adding milk if needed.

4. 4

   Place flour, beaten eggs and sesame seeds in three separate bowls. Dredge the croquettes in flour, then in beaten egg, and finally in sesame seeds.

5. 5

   Heat the oil in a large non‑stick pan and fry the croquettes over medium‑low heat for 4‑5 minutes, turning frequently to achieve an even golden colour. Transfer to a paper towel and serve with the cream cheese sauce.