Banana, Date and Cardamom Ice Cream
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Up to 1 hour
750g potatoes, peeled and diced
2 egg yolks
2 whole eggs, beaten
50g cheddar cheese, grated
50g plain flour
2 tsp Chilean Alino Spice Blend
½ tsp salt
½ tsp pepper
Oil for frying
In a large saucepan, boil the potatoes in slightly salted water for around 15 minutes or until tender.
Drain and mash until soft.
Add in the butter and the egg yolks and mix well.
Add the cheddar cheese, salt, pepper and Chilean Alino Spice Blend and mix well. Cover and leave to cool for around 20 minutes.
Once the potatoes are cool enough to handle, use your hands to shape the mixture into 24 croquettes. Set aside.
Put the flour, beaten eggs and breadcrumbs into three separate bowls.
Heat your cooking oil in a shallow frying pan.
Dip a croquette into the flour, then the egg, and then breadcrumbs, making sure it’s well coated. Transfer it into the hot oil and cook for around 4 minutes until golden brown (you may need to flip it halfway). Repeat with the rest of the croquettes.