For many, leftovers are every bit as important as the iconic meal itself. I love a late night sneak into the kitchen to build a mile high turkey sandwich with stuffing and all the fixings in the ethereal glow of the light of the fridge - or a hungover, late breakfast of hash devised with chopped ham (or turkey), potatoes, eggs, and whatever else I can rustle up from the day before.
Still, one of my all-time favorites are these YELLOW CURRY MASHED POTATO CROQUETTES - delectable golden gems that are crispy, crunchy on the outside, but oh so creamy, satisfying in the center. And when I’m feeling really funky and dangerous, I add a whisper of BLUE ELEPHANT YELLOW CURRY PASTE just to help elevate this recipe from great to culinary nirvana.
This appetizer-esque recipe is also the jam for watching football or basketball (GO HOGS!) during the holiday break. So, do yourself a favor - don’t just take a big bite of the usual leftovers like turkey sammies and hash - take a chomp on the wild side with these killer YELLOW CURRY MASHED POTATO CROQUETTES - thump thump!
4 tablespoons fresh chives, chopped (plus more for garnish)
1 1/2 tablespoon all-purpose flour
5 large eggs
3 cups breadcrumbs
Vegetable oil (for frying; about 2 cups)
TECHNIQUE
Mix egg yolks, mashed potatoes, BLUE ELEPHANT Yellow Curry Paste, Parmesan, chives, and flour in a medium bowl. Roll into Ping-Pong size balls; chill until cold, at least 1 hour.
Whisk eggs in a bowl; put breadcrumbs in another bowl. Pour vegetable oil into a medium skillet over medium-high heat. When oil is hot, dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels. Garnish with more chopped chives and serve by themselves or with a mixture of 1 cup of mayo mixed with 1 tablespoon of sri-racha.
