Potato Croquettes with Thai Spicy Curry

• From: Washington State Potato Commission

Ingredients

• Croquettes1 3/4 lbs russet potatoes

• 1 Tbs softened butter

• 3 egg yolks

• 1 1/2 tsp salt

• 1 1/2 tsp white pepper

• 1 pinch nutmeg

• Thai Curry Paste1 stalk lemon grass, trimmed to the bottom white part, cut into 1-inch lengths

• 1 cup hazelnuts or macademia nuts, roasted

• 1 1/2-inch piece fresh ginger or galangal, peeled and grated

• 3 2-inch pieces fresh turmeric root, peeled and grated

• 2 fresh Thai chilis (for very spicy curry, use 1/4 cup)

• 1 1/2 shallots, peeled and coarsely chopped

• 2 cloves garlic

• 3 Tbs oil (rice bran oil preferred)

• 1 cup coconut milk (heavy cream can be substituted, if desired)

• 1 Tbs palm or granulated sugar

• Filling1 lb peeled and deveined shrimp, chopped

• 1 lb scallops, chopped

• 1 Tbs oil

• Breading3 eggs

• 1 1/2 cups all-purpose flour

• 1 8 oz box panko bread crumbs

• 6 quail eggs

• Oil for frying

• Garnish1/2 bunch chives, sliced thinly on the bias

• 2 limes, cut into wedges

Taste perfection—spicy shrimp croquettes served alongside cold beer.

Directions

• Croquettes and Thai Curry PasteScrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.
• Place potatoes in large saucepan or pot and add cold water to cover completely. Heat to a boil, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.
• While potatoes are cooking, prepare the Thai Curry Paste by pulsing together the lemon grass, hazelnuts (or macademia nuts), ginger (or galangal), turmeric, Thai chilis, shallots, and garlic in food processor fitted with metal blade until smooth.
• In sauté pan, heat oil over medium-high heat. Add Thai Curry Paste and sauté until bubbly. Blend in cream and sugar. Reduce heat and simmer until thick, about 5 minutes. Strain into small bowl.
• Drain potatoes and turn into large bowl. Let cool briefly. Mix in butter, salt, pepper, and nutmeg. Mash until potato mixture is smooth, then mix in egg yolks.
• FillingIn sauté pan, over medium-high heat, heat oil. Add shrimp and scallops and cook just until translucent. Stir in 3/4 cup of the strained Thai Curry Paste.
• Scoop about ½ cup potato mixture for each croquette. Press each into disk about 2 to 3 inches in diameter. Portion about 1 tablespoon shrimp mixture into center of each disk.
• Carefully fold edges over, and form balls or cones, being sure filling is sealed inside potato mixture.
• BreadingIn large bowl beat eggs until blended. Pour flour into small pan. Pour panko into small pan.
• Bread croquettes by dipping each first in flour, then in egg, then in panko. Repeat for all croquettes.
• Heat oil in deep fryer or 1/2 of inch oil in large skillet to 350°F. Fry croquettes in small batches until golden brown, about 3 to 5 minutes.
• To serve, spoon a tablespoon or two of remaining Thai Curry Paste into center of plate.
• Arrange three croquettes on plate. Garnish with chives and lime wedges or top with chives or scallions.