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Crunchy Potato Croquettes
Crunchy Potato Croquettes

This crispy, crunchy,. creamy #JustDelicious lunch option has enough for lunch-box leftovers. Although we can’t guarantee you won’t eat it all up in one go!

Prep Time: 15 min
Cook Time: 30 min
Serves: 4



Sweet chilli dipping sauce


100 ml

rice vinegar

125 ml


150 g


4 cloves

garlic, chopped finely

30 ml

soy sauce


red chillies, finely chopped

15 ml




2 x 125 g

Eskort Smoked Frankies


large potatoes, peeled and quartere

60 g

Parmesan cheese, grated

30 ml

fresh chives, finely chopped

30 ml





ground black pepper

250 g

cake flour


eggs, beaten

250 g



vegetable oil, for frying


  • Add the rice vinegar, water, sugar, garlic, soy and red chillies to a pan and bring to a boil, reduce heat and simmer for 8 - 10 minutes, until slightly thickened.

  • Mix the Maizena with a tablespoon or two of water until smooth, add to pan, stir well to combine.

  • Stirring occasionally, let the sauce simmer for another 10 minutes until thickened (if it is too thick add a little water). Remove from heat and pour into a bowl, set aside to cool.

  • Boil potatoes until soft enough to mash, drain and allow to dry out a little, mash potatoes.

  • In a bowl mix together potatoes, Parmesan, chives and butter and season with salt and pepper.

  • Using your hands, shape a handful of mashed potatoes around a smoked Frankie to make an oblong shape, set aside and continue until all ingredients are finished.

  • Take 3 shallow baking dishes and in the first one place flour, in the second, the beaten eggs and in the third one breadcrumbs.

  • Roll potato croquettes, one by one, first in flour (shake off excess), then in egg, then in breadcrumbs.

  • Heat oil in a medium-sized pot until hot.

  • Fry croquettes in batches until golden brown, turning occasionally, remove from oil and drain on paper towelling.

  • Serve hot with sweet chilli dipping sauce.

Recipe Meal Types: - Lunch - Dinner
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