Potato and Cheese Croquettes with Spicy Honey
A crispy snack with a tender potato centre and gooey cheese inside. Outside the croquettes get a golden crust, inside they stay soft and creamy; dried garlic and smoked paprika add aroma, suluguni a salty creaminess, and a final drizzle of spicy honey creates a contrast of sweet, spicy and cheesy. A great option for a party, a snack or a big appetiser platter.
Preparation
- 1
Boil peeled, chopped potatoes in salted water until soft, drain and return to the hot pot for 1–2 minutes to evaporate moisture.
- 2
Mash to a smooth, lump-free purée; don't add milk or butter.
- 3
Add dried garlic, smoked paprika, salt, pepper and gradually the starch — the mass should become dense and pliable.
- 4
Let it cool to warm (hot is harder to shape and the cheese starts to melt).
- 5
Cut the suluguni into small cubes.
- 6
Take a portion of the mass, flatten it in your palm, place cheese in the centre and seal tightly into a ball or short cylinder.
- 7
Put the croquettes on a plate and chill 10–15 minutes so they hold their shape.
- 8
Heat the oil to 180–190°C and fry the croquettes in small batches to an even golden crust, turning.
- 9
Transfer to a rack or paper towel for 1–2 minutes.
- 10
Plate them, drizzle generously with spicy honey, sprinkle with finely grated cheese and serve immediately.
Chef's tips
- —Evaporate moisture from the potatoes well — the drier the mash, the better they hold shape.
- —Don't add milk or butter — they make the base too soft.
- —Add starch gradually: the amount depends on the potato type.
- —Don't make the balls large and seal the cheese well inside, or it leaks.
- —Chill the formed croquettes before frying and fry in batches.
- —Add the spicy honey before serving so the crust stays crisp longer.
