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.