Corn & Potato Croquette with Spicy Notes

Growing up with all my 11 brothers and sisters, this was another Friday Special. We observed not eating meat and my mother, was ever so creative with coming up with ideas to feed us all, God Bless her ! Potatoes were always a good place start and a sure way to provide a base for the meal. Her recipe was very simple, boiled potatoes and a can of corn with just a little salt & pepper. Not always the most inspiring, but it did the job and with the addition of a little ketchup, we polished our plates. This version is a little more sophisticated and give room for all the ingredients to shine. I have added two eggs, so the mixture can and will solidify and stick together and a little flour so the croquettes will puff up during cooking. Then, just a few spices make the magic happen. The addition of fresh herbs is always a good way to start and then Chilli flakes will bring the dish to life, along with the addition of cumin which add another layer of goodness ! Serve these croquettes with a spicy mayonnaise; which consist of equal parts of mayonnaise and Sambal Oelek and a dash of lemon juice. Or, this is the perfect time to show off your home made chutneys. The addition of sweet and spicy and acidity to anything fried, make the dish sing.
When in season, instead of using canned corn, simply boil a few corn ears for a few minutes. Using a sharp knife, scrape the kernels and place in a large bowl.

3 Corn ears – parboiled and kernels removed
6-8 small potatoes, boiled and mashed
1/4 Cup all purpose flour
2 Large Eggs at room temperature
2 Tablespoons fresh chives
1 Teaspoon ground cumin
1 Teaspoon Chilli flakes
Salt & Pepper to taste
Vegetable oil to fry the croquettes

The process is rather simple – Using a large bowl, stir in the potatoes and using a masher, reduce them to a puree. I personally like to keep large pieces. Then, add the eggs and mix well. Simply add all the other ingredients and give it a good mix.
I form usually roll the mixture in large round patties, but you can give them small real croquettes cylinder shapes or small round ones as well.
I fry them in a pan with a little bit of vegetable oil.
You can also deep fry them, or even better, a dry-fryer.
Serve them hot with a mayonnaise as they do in Spain or with your favourite Chutney.

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