• 2 1/2 cups (500g) floury potatoes (such as sebago), peeled, chopped
  • 1/4 cup (50g) unsalted butter, chopped
  • 1 egg, lightly beaten, plus extra 1 yolk
  • 1/2 cup (100g) soft goat’s cheese
  • 1/3 cup (75g) plain flour
  • optional: 1 1/4 cups (120g) flaked almonds, crushed
  • Sunflower oil, to deep-fry

Romesco sauce

  • 2 red capsicums, seeds removed, quartered
  • 1 roma tomato, halved
  • 3 garlic cloves, unpeeled
  • 3/4 cup (60g) flaked almonds, toasted
  • 1/4 teaspoon smoked paprika (pimenton)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Pinch of chilli powder


  1. For the sauce, preheat a grill to medium- high. Line a baking tray with foil. Place capsicum, tomato and garlic on tray, skin-side up, and grill until skins are blackened. Transfer to a bowl, cover with plastic wrap and stand for 15 minutes. Peel capsicum, tomato and garlic, discarding skin and seeds, then place in a food processor. Add remaining ingredients and whiz until smooth. Season and set aside.
  2. Meanwhile, cook potato in a pan of boiling, salted water for 15-20 minutes until tender. Drain, then return to the pan and shake for a few seconds to remove excess moisture. Mash potato with the butter until smooth, then season and add egg yolk and goat’s cheese. Divide mixture into four, then roll each portion into a thick log. Cut each log into 3 pieces.
  3. Place flour, beaten egg and almond in separate bowls. Roll the croquettes first in flour, then egg, then almond. Half fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). In batches, fry croquettes for 2-3 minutes until golden. Drain on paper towel. Sprinkle with salt and serve immediately with romesco.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach