Prawn and potato croquettes with dill and harissa aioli
- Side
- 2
- 1 hour 20 minutes
These easy prawn and potato croquettes are incredibly moreish, flecked with herby dill and served with a quick harissa aioli made in the food processor. Any leftover aioli will keep for two to three days in the fridge.
Ingredients
Metric
Imperial
Prawn and potato croquettes with dill
- 500g of prawns, cooked and roughly chopped
- 100g of boiled potatoes
- 2 tbsp of toasted sesame oil
- 1 shallot, finely diced
- 2 garlic cloves, grated
- 1/2 tsp smoked paprika
- 1/2 tsp garam masala
- 1 bunch of dill, chopped
- 250g of plain flour
- 1 large egg
- 250g of breadcrumbs
- vegetable oil, for cooking
- salt and pepper
Harissa aioli
- 2 Freshlay Farms Golden Yolker® eggs
- 5 garlic cloves, grated
- 1 tbsp of mustard
- 1 tbsp of vinegar
- 300ml of vegetable oil
- 2 tbsp of harissa
- salt, to taste
Method
Blitz the prawns in a food processor until they are well broken down, then set aside
- 500g of prawns, cooked and roughly chopped
Grate the cooked potatoes into a large mixing bowl
- 100g of boiled potatoes
Heat the sesame oil over a medium heat. Cook the shallots until soft and fragrant, then add the grated garlic and cook for another minute or so
- 2 tbsp of toasted sesame oil
- 1 shallot, finely diced
- 2 garlic cloves, grated
Add in the smoked paprika, garam masala and prawns, then turn the heat down to avoid burning the spices if needed
- 1/2 tsp smoked paprika
- 1/2 tsp garam masala
Mix in the grated potatoes and dill. Cook for another minute or so then transfer it to a bowl and leave to cool
- 1 bunch of dill, chopped
For the harissa aioli, blitz together the eggs, garlic cloves, mustard and vinegar in a food processor
- 2 Freshlay Farms Golden Yolker® eggs
- 5 garlic cloves, grated
- 1 tbsp of mustard
- 1 tbsp of vinegar
Drizzle in the vegetable oil in a slow, continuous stream while the food processor is running, just a few drops at first until it begins to emulsify
- 300ml of vegetable oil
Once the croquette mix is cool, shape it into 10-12 balls
Transfer the balls to a tray lined with parchment paper and chill in the fridge for around 15 minutes
Prepare a breading station, with the flour, egg and breadcrumbs all on separate plates
- 250g of plain flour
- 1 large egg
- 250g of breadcrumbs
Roll each croquette in the flour, then the egg, then the breadcrumbs. Make sure to evenly coat them each time
Place the breaded croquettes onto a separate plate and set aside
Heat enough oil to shallow-fry the croquettes to 180°C, in a high-sided frying pan
- vegetable oil, for cooking
Shallow-fry the croquettes in batches until golden brown, then transfer them to a plate lined with paper towels
Season the croquettes with flaky salt while hot, then serve with a dollop of harissa aioli
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