Recipes Jamaica

Loaded Potato Croquettes with Escallion Sour Cream

Loaded Potato Croquettes with escallion sour cream

Enough for 4-6 Servings

3-4 cups mashed Irish Potato
4 strips cooked and diced bacon
3-4 oz Edam Cheese, shredded
1 clove, garlic, minced
1/2 onion, minced
2 leaves fresh,, minced basil
2 whole eggs, beaten
1 cup flour
11/2 cup breadcrumb
1 stalk escallion, minced
1 cup sour cream
Salt and black pepper as required
Vegetable Oil, as required

In a large mixing bowl with mashed potatoes, add minced onion, garlic & basil, then thoroughly mix together.

Add shredded cheese & diced bacon to the potato mixed, combine, then add salt & black pepper to taste.

Prepare for breading by placing flour & breadcrumbs in two separate bowls then beaten eggs in another bowl.

Roll potato mixture into small balls, then roll each ball individually into flour, then in the beaten egg mixture, followed by rolling them in the breadcrumbs mixture and set aside.

Mix together, sour cream & minced scallion then add a pinch of salt and refrigerate.

Once finished breading, then fry these ball until golden brown.

Serve hot with the scallion sour cream on the side.


Saltfish can be used as a substitute for the bacon, and Cheddar Cheese instead of Edam.

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