Mash-Up on the Island
Deep-Fried Potato and Ground Beef Croquettes with Zesty Broccoli-Ginger Chutney
1 hour 10 minutes
Serves 4
DinnerCaribbean
Herb's take
Inspired by Caribbean street snacks and the bold acidity of Trini chutneys, this dish pairs crisp, golden beef-and-potato croquettes with a punchy, emerald-green broccoli chutney. You'll master both cassava-style croquette technique and the art of balancing hot, sour, and sweet in an authentic Caribbean condiment.
Equipment needed
- Food processor
- Dutch oven or deep heavy pot
Ingredients
Yield
4
Instructions
- 01Add potatoes to a large pot, cover with cold water, and add 1 teaspoon kosher salt. Bring to a boil and simmer until very tender, about 18 minutes. Drain well and return to the hot pot for 2 minutes to dry.
- 02Mash potatoes thoroughly until smooth.
- 03While potatoes cook, heat 2 tablespoons oil in a skillet over medium. Add onion and sauté until translucent, about 3 minutes.
- 04Stir in garlic, cooking 30 seconds until fragrant.
- 05Add ground beef, breaking it up and browning until no pink remains, about 5 minutes. Stir in 3/4 teaspoon salt, 1/4 teaspoon pepper, scallions, thyme, allspice, and smoked paprika. Cook 2 more minutes, then let cool slightly.
- 06Mix beef mixture into mash until evenly combined. Taste and adjust seasoning with salt and pepper.
- 07Shape mixture into 16 cylinders (about 2 1/2 inches long). Let chill, uncovered, on a parchment-lined sheet pan for 25 minutes to firm up.
- 08Meanwhile, steam broccoli florets until very tender, about 6 minutes. Rinse under cold water and drain thoroughly.
- 09Blitz broccoli, ginger, Scotch bonnet, lime zest, lime juice, vinegar, sugar, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until nearly smooth but still bright green.
- 10Transfer chutney to a bowl. Taste and adjust seasoning as needed. Cover and chill.
- 11Set up a breading station: beaten eggs in one shallow bowl, panko in another.
- 12Roll each croquette in egg, then panko, pressing lightly to coat completely.
- 13In a heavy pot or Dutch oven, heat 4 cups oil to 350°F. Fry croquettes in batches, turning, until deep golden and crisp, about 3-4 minutes per batch. Drain on a rack or paper towels.
- 14Serve hot croquettes with a generous spoonful of the broccoli chutney on the side.
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