Background
Polish Potato croquettes are inspired by the French croquettes which were the first recorded recipe by the cook Louis XIV in 1691. Over time the French recipe changed to use more potatoes in the recipe. Causing the popularity to spread across the Potato loving, European continent in the years after.
The first recipes with direct Polish influence are found on record just shortly before WW1. However, its suspected the recipes may have been in use long before that. By the 1930’s the recipes are found in abundance, often being marketed by food writers across Poland as an option for nutritious and healthy meals.
Although nowadays this recipe is more considered an option to re-use the leftovers from other meals. The Original recipes were clearly intended for a standalone main dish, designed to feed a family with simple ingredients on a budget. Something that still holds great value for many today in my opinion.
Ingredients
| For the croquettes – 1.4kg (3 lbs) of all purpose Potatoes – 2 small eggs – 30g (1 oz) of all purpose flour – 30g (1 oz) of Potato starch – 1 Teaspoon of Salt & Pepper For the Filling – 500g (1.1 lbs) of mushrooms – 100g (3.5 oz) of Cheddar cheese – 150g (5.3 oz) of Onions – 300g (10.5 oz) of Sauerkraut – 30ml (1 fl oz) of cooking oil For the Coating – 50g (1.7 oz) of breadcrumbs – 60ml (2 fl oz) of cooking oil |
Preparation
- Cook the Sauerkraut in a pot with water until softened, drain well and chop.
- Boil the Potatoes until soft enough to mash.
- Wash the mushrooms (if required).
- Peel and finely chop the onions.
- Grate the Cheese.
- Beat the eggs in a small bowl.
- Place the breadcrumbs in a bowl or plate with high edges for coating.
Method
Prepare The Filling
Preheat a large frying pan to Medium heat, add a tablespoon of cooking oil and fry the finely chopped onion for around 10 minutes. While the Onion is cooking, grate the mushrooms using the largest grater setting/option.
Once the Onions have been frying for 10 minutes, add the grated mushrooms and continue frying for another 15-20 minutes. Then add the cooked Sauerkraut and cook for a further 10 minutes. Before switching off the heat and setting aside to cool.
When the contents of the pan are safe to handle, transfer them to a large mixing bowl. Add the grated cheese, 1 Teaspoon of Salt & Pepper before mixing thoroughly.
Make The Croquettes
Mash the Potatoes using a potato masher or food processor. They don’t need to be perfect, a few lumps is fine. I don’t recommend using a hand blender as it may make the next steps a little more sloppy.
Once the Potatoes are ready, add the 2 small eggs, 30g (1 oz) of all purpose flour, 30g (1 oz) of Potato starch and 1 Teaspoon of Salt and Pepper. Mix the potato thoroughly (Ideally by hand) until the ingredients have been fully combined.
Using a tablespoon, lift out around two scoops of the potato mixture and form a ball with it in your hands (around the size of a Mandarin or a Walnut). After the ball has been formed, flatten the mixture in your hands until its almost like a little chunky pancake.
Now scoop out a tablespoon of the mushroom and onion filling you made earlier and place it in the centre of the chunky potato pancake. Using your hands begin closing/folding the potato around the filling until its sealed inside (Its ok to use a little extra potato to seal the folds if you need to). Then roll it gently in your hands to create a sort of even, egg or American football shape. Before rolling/coating them in breadcrumbs.
Continue until one or both of mixtures have used up. Usually I get around 10-14 croquettes for this recipe, depending on how generously I use the mixtures.
If you still have potato left over, I recommend rolling them into little bit size pieces, coating with breadcrumbs and frying after the Croquettes. They still taste great and they make the portion a little more diverse.
Time to Fry
For this part I recommend using the same large frying pan you prepared the filling in. Add the 60ml (2 fl oz) of cooking oil and pre-heat to Medium Low.
Leaving plenty of space in-between to avoid over crowding the pan. Place the croquettes in one at time and slightly flatten them with an appropriate utensil. Not enough that they become a pancake but enough they have well-defined sides for flipping.
Cook for around 10 minutes on each side. They should be a dark golden in colour after. If they are still very light coloured on one side after the first 10 minutes, increase the heat to Medium-high. Continue until all the croquettes have been fried on both sides.
Serving
Polish Potato croquettes are traditionally served immediately, with side salads as an independent dish. Often they are dressed in garlic sauce made from sour cream or natural plain yogurt.
Storage
If refrigerated within an hour of cooking in an airtight, food safe container. Up to 3 days is possible for storage.