Jersey Royal Potato and Smoked Eel Croquettes with Dill Aioli

Crispy on the outside, creamy on the inside, these croquettes showcase the delightful flavour of Jersey Royal potatoes paired with rich smoked eel and a fresh dill aioli. A true taste of Jersey!

Prep Time

20 minutes

Total Time

45 minutes

Calories

615

Level

Medium

Yields

4 servings

Cost

£4.34

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed, not peeled)

£3.50

200gSmoked Eel(Skin removed, roughly chopped)

£8.00

50gJersey Butter(Unsalted)

£1.20

100mlJersey Milk(Full fat)

£0.30

2tbspFresh Parsley(Finely chopped)

£0.40

1tbspFresh Chives(Finely chopped)

£0.30

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

50gPlain Flour(For breading)

£0.05

2Eggs(Beaten)

£0.60

150gBreadcrumbs(Panko or homemade, gluten-free optional)

£0.50

500mlVegetable Oil(For deep frying)

£1.20

150mlMayonnaise(Good quality, preferably homemade with Jersey eggs)

£0.50

2tbspFresh Dill(Finely chopped)

£0.40

1tspLemon Juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.10

Total Cost

£17.35

£4.34 per serving

The Method

1
1. **Cook the Potatoes:** Place the Jersey Royal potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2
2. **Prepare the Potato Mixture:** While the potatoes are still hot, pass them through a potato ricer or mash them thoroughly. In a large bowl, combine the mashed potatoes, smoked eel, Jersey butter, and Jersey milk. Mix well until smooth and creamy. Season with salt and pepper to taste.
3
3. **Add Herbs:** Stir in the chopped parsley and chives. Mix thoroughly.
4
4. **Shape the Croquettes:** Allow the potato mixture to cool slightly. Then, using your hands, form the mixture into small, cylindrical croquettes (about 5cm long and 2cm in diameter). Place them on a baking sheet lined with parchment paper.
5
5. **Chill the Croquettes:** Cover the baking sheet with plastic wrap and refrigerate the croquettes for at least 30 minutes, or preferably an hour, to firm up.
6
6. **Prepare the Breading Station:** Set up three shallow dishes. In the first dish, place the plain flour. In the second dish, whisk the eggs. In the third dish, place the breadcrumbs.
7
7. **Bread the Croquettes:** Remove the chilled croquettes from the refrigerator. One at a time, dredge each croquette in the flour, then dip it in the beaten egg, and finally coat it thoroughly in the breadcrumbs. Make sure the croquettes are completely covered.
8
8. **Make the Dill Aioli:** In a small bowl, combine the mayonnaise, chopped dill, lemon juice, and minced garlic. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
9
9. **Deep Fry the Croquettes:** Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully add the breaded croquettes to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy.
10
10. **Drain and Serve:** Remove the fried croquettes with a slotted spoon and place them on a wire rack to drain excess oil. Serve immediately with the creamy dill aioli.
11
11. **Optional: Bake:** For a healthier option, bake the breaded croquettes on a baking sheet at 200°C (400°F) for about 15-20 minutes, flipping halfway through, until golden brown. Drizzle with a little oil before baking for extra crispness.

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My Notes

Nutrition Information

Nutrition per serving (380g)

615 kcal / 2573 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Ensure the potatoes are well-drained after cooking to prevent soggy croquettes.

Chilling the croquettes thoroughly before breading and frying helps them hold their shape.

If the potato mixture is too sticky to handle, lightly flour your hands before shaping the croquettes.

You can prepare the croquettes ahead of time and store them in the refrigerator until ready to fry. Fry just before serving for the best results.

For a vegetarian version, omit the smoked eel and add some sauteed mushrooms or roasted vegetables to the potato mixture.

Cooking Equipment

Large saucepan

Potato ricer or masher

Mixing bowls

Shallow dishes (for breading)

Deep fryer or large pot for deep frying

Slotted spoon

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Ensure the potatoes are well-drained after cooking to prevent soggy croquettes.

Chilling the croquettes thoroughly before breading and frying helps them hold their shape.

If the potato mixture is too sticky to handle, lightly flour your hands before shaping the croquettes.

You can prepare the croquettes ahead of time and store them in the refrigerator until ready to fry. Fry just before serving for the best results.

For a vegetarian version, omit the smoked eel and add some sauteed mushrooms or roasted vegetables to the potato mixture.

Jersey Royal Potato and Smoked Eel Croquettes with Dill Aioli

Ingredients

The Method