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Jersey Royal Potato and Parmesan Croquettes with Truffle Aioli
Creamy Jersey Royal potato croquettes infused with Parmesan cheese, served with a decadent truffle aioli. A delightful taste of Jersey!
Prep Time
20 minutes
Total Time
45 minutes
Calories
825 kcal
Difficulty
Medium
Equipment
5 items
Cost
£2.36/serving
Ingredients
Servings
4
500gJersey Royal Potatoes(Scrubbed, not peeled)
£2.50
100mlJersey Milk(Full fat)
£0.25
50gJersey Butter(Unsalted)
£0.75
75gParmesan Cheese(Freshly grated)
£2.25
1Large Egg Yolk(From a Jersey hen if available)
£0.30
2tbspFresh Chives(Finely chopped)
£0.50
to tasteSea Salt
£0.10
to tasteBlack Pepper(Freshly ground)
£0.10
100gPlain Flour(For coating)
£0.10
2Large Eggs(Beaten, for coating)
£0.60
150gBreadcrumbs(Panko breadcrumbs are ideal)
£0.40
For fryingVegetable Oil(Or other neutral oil)
£0.50
150mlMayonnaise(Good quality, preferably homemade with Jersey egg yolks)
£0.60
1tspTruffle Oil(White or black truffle oil, use sparingly)
£0.40
1tspLemon Juice(Freshly squeezed)
£0.05
0.5Garlic Clove(Minced)
£0.05
Total Cost
£9.45
£2.36 per serving
Instructions
- 1.1. **Cook the potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and allow to steam dry for a few minutes.
- 2.2. **Mash the potatoes:** While still hot, pass the potatoes through a potato ricer or mash very thoroughly. Be careful not to overwork the potatoes, as this can make them gummy.
- 3.3. **Make the potato mixture:** Return the mashed potatoes to the pot. Place over low heat, add the Jersey milk and Jersey butter, and stir until melted and well combined. Remove from the heat and stir in the grated Parmesan cheese, egg yolk, and chopped chives. Season generously with salt and pepper.
- 4.4. **Chill the mixture:** Spread the potato mixture onto a baking sheet and refrigerate for at least 1 hour, or until firm enough to handle.
- 5.5. **Shape the croquettes:** Once chilled, divide the potato mixture into equal portions (about 30g each). Roll each portion into a small cylinder or oval shape.
- 6.6. **Bread the croquettes:** Set up three shallow dishes: one with plain flour, one with beaten eggs, and one with breadcrumbs. Dip each croquette first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are fully coated.
- 7.7. **Fry the croquettes:** Heat vegetable oil in a large frying pan or deep fryer to about 180°C (350°F). Fry the croquettes in batches for 2-3 minutes, or until golden brown and heated through. Remove with a slotted spoon and drain on paper towels.
- 8.8. **Make the truffle aioli:** In a small bowl, whisk together the mayonnaise, truffle oil, lemon juice, and minced garlic. Season to taste with salt and pepper.
- 9.9. **Serve:** Serve the Jersey Royal potato and Parmesan croquettes immediately with the truffle aioli for dipping.
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My Notes
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Nutrition Information
Nutrition per serving (350g)
825 kcal / 3451 kJ
Carbs
59g
23% of RDA
Fat
56g
80% of RDA
Protein
26.5g
53% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
5 g
6% of RDA
Sodium
650 mg
28% of RDA
Saturated Fat
25 g
125% of RDA
Chef's Tips
For a crispier croquette, double bread the croquettes by repeating the egg and breadcrumb coating.
If you don't have truffle oil, you can substitute with a pinch of truffle salt or finely grated truffle (if in season and available locally).
The croquettes can be prepared ahead of time and fried just before serving. They can also be frozen before frying - just thaw completely before cooking.
Serve with seasonal Jersey greens for a complete and satisfying snack.
Cooking Equipment
Large pot
Potato ricer or masher
Mixing bowls
Baking sheet
Saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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