Got some potatoes lying around and a piece of goat cheese to finish before it dries? This recipe solves the problem in 45 minutes. No pot of smoking oil, no frying to watch—just the air fryer, a few simple steps, and croquettes that crisp up just right.
Ingredients :
- Mashing potatoes (like Bintje or Pompadour) — These give the binding texture that allows the croquettes to hold their shape when forming. A firm-fleshed variety will give a grainy mash that falls apart. Choose smooth-skinned, floury potatoes—they mash into velvet effortlessly.
- Fresh goat cheese — It melts without disappearing and brings a slight lactic acidity that balances the richness of the mash. Opt for a fresh log rather than a dry or aged goat cheese: the latter is too crumbly and its taste too strong, overpowering everything.
- Fresh spinach — It adds color, a slight bitterness that cuts through the fat, and a texture that contrasts with the soft mash. Draining after cooking is the step many rush: poorly pressed spinach will make the mash soggy and impossible to shape.
- Egg yolk — Incorporated off the heat into the still-hot mash, it acts as a binder without weighing it down. It cooks slightly from the residual heat—neither omelet nor raw mash. It also adds extra creaminess and helps the croquettes keep their shape during cooking.
