POTATOES
500 grams
CORN STARCH
1/2 cup
TAPIOCA STARCH
1/4 cup
CORIANDER
to taste
PEPPER
to taste
SALT
to taste
OIL
1 tbsp
WATER
2 tbsp
OIL FOR FRYING
to taste
How to Make Mini Potato Croquettes
Step 1
Peel and dice the potatoes into chunks. Toss them into a pot of salted water and boil for about 15 minutes, until they’re just tender enough to mash.
Step 2
Drain the potatoes well and press them through a strainer or use a spoon to mash them into a smooth consistency.
Step 3
In a mixing bowl, combine the mashed potatoes with cornstarch, tapioca starch, chopped coriander, shredded cheese, salt, pepper, oil, and water. Stir everything together with a spatula until you have a thick, sticky dough.
Step 4
Spoon the mixture into a piping bag and heat oil in a frying pan. Once hot, pipe short logs of the mixture directly into the oil, snipping them with a knife or scissors as you go.
Step 5
Fry in batches, turning occasionally until each croquette is golden and crispy on all sides. Transfer to a paper towel to drain.
Step 6
Serve this dish with your favorite dip or as-is.
