Oh heyyo friendsies! Long time no chitchattle. Somehow those five days of Mexican bliss I referred to in my last post stretched out into more than a week of no bloggy blogging – and real talk, it was kind of splendid. Not that I don’t love hanging ‘round these parts talking about donuts and dranks, but it is just toooo nice to have someone else – yeah, like someone that’s not me – do the making of the dranks and the delivering of the dranks while I do the lounging on the beach. Which, I’ve determined, I kick major ass at, BTW. I am a superb beacher-upper. Er. Play on, playa. Heh. Also, pirate ships. And THE BEST TACOS I’ve ever had, ever, ever. WhAt!
So I made these croquettes (can we call them ‘quettes?) approximately forever ago with the intention of posting them up sometime before all that #soletspigout bidnit, and then. Well, life happened or something. And by life happened, I mean Keeping Up with the Kardashians. Because I’m like three seasons behind. And who needs sunshine.
If you’re even one-tenth as smitten with samosas as I am, you’re gonna dig these
croquettes ‘quettes something fierce. They’ve got all the warm, savory fragrance of those triangular little pie pockets – taters! peas! curryish spiciness! – but they are ridic simp to make. And because they’re baked, you can snarf up the whole tray and be like, it’s diet food beeeeeaches! And by beeeeaches I mean playas. Should I say olé now? I feel like this post is getting confusing.
Let’s also touch super briefly on the amazingness that is this harissa yogurt sauce. It turns these savory-sweet sumthin’s into little balls of (tolerable) fire. I like mine substantially zippy, but you could easily halve the harissa or double the yogs if you want your sauce a whittle wimpier. No bigs.
Glad to be back in the webstiverse with you dope folks.
Gotta gotta ‘quette up, ‘quette down.
- 1 lb red potatoes, peeled and cut into 1” chunks
- 1 cup frozen peas, thawed
- 1 egg, beaten
- 1 tsp maple syrup
- ½ tsp curry powder (we always use this Vindaloo)
- ½ tsp sea salt
- dash white pepper
- 1 cup panko
- Preheat oven to 350F. Line a baking sheet with silpat or parchment.
- Add potatoes to a large pot of cold water and boil until fork tender. Drain and set aside to cool slightly.
- Lightly mash potatoes until mostly smooth. Stir through maple syrup, beaten egg, curry powder, sea salt and white pepper until well combined. Fold in peas.
- Scatter panko into a shallow plate or baking tray. With wet hands, roll potato mixture into ping pong-sized balls, then roll lightly through panko, pressing crumbs to adhere if necessary. Arrange on prepared baking sheet.
- Lightly drizzle croquettes with olive oil and bake in preheated oven for 20-25 mins or until crisp and golden brown. (You can enhance the color with a few mins under the broiler if you want a deeper brown.) Pssst, now’s a good time to make the yogurt sauce.
- Allow croquettes to cool slightly before serving with Harissa Yogurt Sauce.
- 5 oz dried ancho chilies, stems and seeds removed
- 1 T Ras el Hanout spice blend, or similar (available online or at Trader Joe's)
- 6 cloves garlic, roughly chopped
- ¼ cup olive oil (plus more as needed)
- sea salt
- ¼- ½ cup Greek yogurt
- Cover chilies with boiling water and let sit for 20 minutes to rehydrate. Meanwhile, add spices to a pan and toast over medium heat until fragrant and slightly nutty, about 2 mins.
- Drain chilies. Add chilies, garlic, spices and olive oil to a large food processor and blend until smooth, adding a drizzle more oil if necessary to reach a smooth paste. Season with salt to taste.
- Mix ¼ cup of harissa paste with Greek yogurt to taste, beginning with ¼ cup and increasing yogurt as needed for a cooler sauce. Enjoy!
Oh hey, before you go…Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails (see that nifty box up there in the sidebar?) or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!