Phoenix Piri-Piri Potato Croquettes

Ingredients

• 700 g potatoes, peeled and diced
• 2 tbsp butter
• ½ cup milk
• 1 tsp BlixSam Pep ’n Zest
• 1 tsp BlixSam Garlic Melt
• ½ tsp salt
• ½ tsp black pepper
• ½ cup grated cheddar cheese
• 2 spring onions, finely chopped
• 1 egg
• 1 cup flour
• 2 eggs, beaten, for coating
• 1½ cups breadcrumbs
• Oil for deep-frying

• ½ cup mayonnaise
• 3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Method

1. Boil the potatoes in salted water until completely tender. Drain well and mash until smooth.
2. Return the potatoes to the pot and add the butter and milk. Mix until creamy.
3. Add Pep ’n Zest, Garlic Melt, salt, black pepper, cheddar, spring onions and 1 egg. Mix thoroughly.
4. Allow the potato mixture to cool. Refrigerate for 20–30 minutes if it is too soft to shape.
5. Shape into small logs or balls.
6. Prepare three bowls: one with flour, one with beaten egg and one with breadcrumbs.
7. Coat each croquette first in flour, then egg and finally breadcrumbs.
8. Heat the oil to approximately 180°C. Fry the croquettes in batches for 3–4 minutes, or until deeply golden and crispy. Drain on paper towel.
9. For the dipping sauce, combine the mayonnaise, Phoenix Piri-Piri Sauce, lemon juice and honey. Season to taste.
10. Serve the croquettes piping hot with plenty of creamy Phoenix dipping sauce.