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POTATO CROQUETTE WITH POACHED EGG, ROASTED BEETS & CHIMICHURRI

POTATO CROQUETTE WITH POACHED EGG, ROASTED BEETS & CHIMICHURRI

This is a really easy and satisfying starter to any meal. I love the richness of the egg, the smooth creaminess of the potato, the crunch of the batter and greens and the contrasting herbacious chimichurri cuts through it all nicely. Visually stunning and tasty to boot!

Here's what you'll need

  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 2 cloves finely chopped garlic
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice (with zest)
  • 2 egg yolks (beaten)
  • 2 cups (give or take) bread crumbs
  • ½ cup flour
  • 4 eggs (poached)
  • 3 cups cold mashed potatoes (a bit drier than you would usually serve it)
  • 4 beets (roasted)
  • 2 cups fresh greens
  • salt and pepper to taste
  1. shape the mash into 4 flat patties

  2. Next step is the breading station. In three seperate bowls, you'll need 3 seperate dishes of flour, eggs and bread crumbs. Once you have all your potato cakes shaped and ready, carefully roll them in the flour, then the eggs, and finally the bread crumbs

  3. allow to set up in the fridge for half an hour or so

  4. in a bowl mix together the parsley, cilantro, garlic, olive oil and a dash of red wine vinegar and that's the chimichurri done

  5. cube cooked beets, toss in half the olive oil with salt and pepper and toss into a preheated 350° oven for about 10 minutes

  6. carefully fry the potato cakes in a sautee pan until golden brown and crisp...a few minutes on each side should do the trick, and be sure to season them!

  7. serve them up or keep warm in the oven

  8. meanwhile, poach the eggs

  9. drizzle greens with olive oil and red wine vinegar

  10. when you're ready, toss the potato croquettes onto warmed plates, top with soft poached eggs, greens, the chimichurri and sprinkle some roasted beets all around the plate

  11. POTATO CROQUETTE WITH POACHED EGG, ROASTED BEETS & CHIMICHURRI
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