Yumi’s Chiptole Hommus Croquettes

Endless Possibilities with Yumi’s Smokey Chipotle Hommus
Makes 12
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
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.
Love this Yumi's recipe? please share