CORN AND POTATO CROQUETteS

Pre-heat oven to 200°C.

Using a sharp knife remove the corn kernels from the corn.  

In a large bowl combine the mashed potatoes, corn and cheese. Season with salt and pepper. Mix with your hands.  

Using your hands shape 10 balls.  

Gather 3 bowls. In the first bowl add the flour, in the second bowl add the panko breadcrumbs and in the third deep bowl add the eggs and milk.  

Beat the eggs and milk. 

Dredge each ball in flour ensuring to coat everywhere.  

Dip the potato into the egg mixture ensuring to coat every inch.  

Place the egged potato ball into the panko breadcrumbs gently tossing it around to coat. Use your hands to gently pack on the breadcrumbs. It’s important to leave no gaps as the potato and cheese will ooze during the cooking. 

Repeat until each potato and corn ball has been crumbed. Spray each ball with oil or drizzle a little oil on top. 

Transfer to a lined baking tray. 

Bake in the oven for 30 minutes at 200°C until golden brown. Best served hot. 

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• wb_sunny Dec – Mar
• check Source of Dietary fibre
• check Source of Folate, Niacin (Vitamin B3) & Potassium

This recipe is a fantastic way to use up left over corn. 

• 2 LeaderBrand Corn Cobs, cooked or raw.
• 500g cold mashed potatoes (Approx. 3 big potatoes)   
• 140g cheese 
• Salt  
• Pepper 
• ⅓ cup flour  
• 2 cups panko breadcrumbs  
• 3 eggs  
• 70ml milk  
• Oil for cooking.