CHIPTOLE HOMMUS CROQUETTES
CHIPTOLE HOMMUS CROQUETTES
Serves 12
Prep time: 20 mins - 50 mins
Cooking time: 30 mins
INGREDIENTS
700g cooled, mashed potato (you can make your own or use store-bought)
1 x 200g tub Yumi’s Smokey Chipotle Hommus, plus extra to serve
½ cup plain flour
½ cup manchego cheese, grated
2 eggs
1 cup panko breadcrumbs
Sea salt and freshly cracked black pepper
High smoke point oil to deep fry
METHOD
In a large bowl combine mashed potato, hommus, flour and cheese. Season then mix well. Divide mixture into 12 equal portions (about 1/3 cup each in size).
Whisk together eggs with a splash of water. Place panko breadcrumbs into a bowl.
Dip each portion into the egg mixture then gently roll in breadcrumbs to coat. Shape into a barrel shape. Repeat with remaining portions then refrigerate.
In a deep saucepan or deep fryer heat oil to 170ºC (HIGH). Fry croquettes in batches of 3 at a time, until golden. Serve hot sprinkled with extra sea salt and a side of extra Smokey Chipotle Hommus.
