Cas & Kas Croquettes Recipe

Cook potatoes

Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until very tender, about 15–20 minutes. Drain thoroughly and return hot potatoes to the pot for 1–2 minutes to evaporate excess moisture.

Mash and season

Pass the hot potatoes through a ricer or mash finely until smooth. Add unsalted butter and stir until melted and incorporated. Stir in warm milk a little at a time until the texture is creamy but firm (not loose). Add 1.5 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp freshly grated nutmeg. Taste and adjust seasoning.

Prepare chosen filling

Select one of the seven magic fillings. If using shredded ham, grate or finely chop. If using grated cheddar, ensure it is finely grated. For mushrooms, sauté chopped wild mushrooms in 1 tbs butter until moisture has evaporated, about 5–7 minutes; cool. For salmon, flake and remove skin and bones. For chorizo, crumble and cook until fat renders; drain excess fat. For braised leeks, soften thinly sliced leeks in 1 tbs butter until tender and reduced; cool. For roasted garlic paste, mash roasted cloves into a smooth paste. Measure about 100 g (or 2 tsp for garlic paste) of the chosen filling and allow to cool to near room temperature before folding into the potato.

Combine filling and potato

Fold the chosen filling and 2 tbs chopped fresh parsley into the warm mashed potatoes. Mix quickly but gently so the filling distributes evenly without overworking the potato (which can make it gluey).

Add binding

Stir in 2 egg yolks and 80 g flour to bind the mixture. The resulting mixture should be firm enough to shape; if too loose, add up to 20 g more flour. Chill the mixture in the refrigerator for 30 minutes to firm up — this makes shaping and frying much easier.

Shape croquettes

With slightly floured hands, portion the chilled mixture into 16 equal portions (about 45–50 g each). Shape each portion into an oval or small cylinder by rolling between your palms. Keep shaped croquettes on a tray lined with parchment and chill 15 minutes if they softened during shaping.

Set up breading station

Arrange three shallow dishes: one with 80 g flour for dredging, one with 2 beaten eggs, and one with 200 g fine breadcrumbs. Season the breadcrumbs lightly with salt and pepper. One by one dredge each croquette in flour (shake off excess), dip into beaten egg (let excess drip), then roll thoroughly in breadcrumbs to coat. For an extra-crisp shell, double-coat: dip back in egg and again in breadcrumbs.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or deep frying pan to a depth of about 2–3 cm (or use a deep fryer). Heat over medium-high until oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle and take ~30 seconds to brown.

Fry croquettes

Fry croquettes in batches without overcrowding, about 3–4 minutes per side, turning gently with a slotted spoon or tongs, until golden brown and crisp. Maintain oil temperature between 165–175°C. If oil darkens or croquettes brown too fast, reduce heat.

Drain

Remove croquettes and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a low oven (100°C / 210°F) if frying in multiple batches.

Serve croquettes hot with lemon wedges and aioli or mustard dipping sauce on the side. Garnish with microgreens or an extra sprinkle of chopped parsley. Note: because the chef surprises diners with one of seven fillings, label or inform guests which magic ingredient is inside if allergens (fish, shellfish, dairy, pork) are a concern.