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  • Serves 2-4

  • 40 minutes

  • Medium

Ingredients
  • 2-3 large floury potatoes (such as Maris Piper), boiled and mashed

    2 tbsp yellow curry paste (recipe here)

    ½ cup frozen peas

    1 leek, finely sliced & washed

    3-4 spring onions, trimmed & sliced

    1 cup panko breadcrumbs

    2-3 tbsp cornflour

    3-4 tbsp soy cream or 1 beaten free range egg

This recipe gives a little nod to Cambodia’s French protectorate history together with a wallop of authentic Khmer spicing from a traditionally inspired curry paste. As we’re approaching spring, it’s great to make use of some of the burgeoning produce with leeks and spring onions. 

Method

  1. In a large frying pan, add ½ tablespoon of oil and gently fry the yellow curry paste for about 5-6 minutes. Then add the leeks and cook gently for 3-4 minutes until starting to soften, then add the spring onion and cook for a further 1 minute. Add the peas, mix well and remove from heat.
  2. In a bowl, add the mashed potato and the curry mixture. Using your hands (and wearing food gloves, as turmeric stains the skin), mix the ingredients together until combined.
  3. Place the panko breadcrumbs on a small plate, and the cornflour on another. In another small bowl, add the soya cream.
  4. Using your gloved hands, shape the potato into cylindrical croquette shapes, approximately 6cm long and 3cm wide.  You could also make simple round patties.
  5. Dip the potato into the cornflour and then into the soy cream (or egg if using). Gently roll the croquette in the breadcrumbs until well coated, ensuring the ends are well covered.
  6. In a clean frying pan, add 200ml of veg oil and heat to approx. 190C. You can test the oil by dropping a few breadcrumbs into the oil. If it sizzles, it is ready.
  7. Carefully lay the croquettes in the hot oil and fry in batches, turning occasionally until golden brown on all sides. Set aside to drain on kitchen roll. You can keep them warm in a low oven, or leave to cool and reheat in the oven just before serving. Serve with a fresh green salad and some chilli jam. 
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