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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

  1. 01
    Add 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.
  2. 02
    Mash potatoes thoroughly until smooth.
  3. 03
    While potatoes cook, heat 2 tablespoons oil in a skillet over medium. Add onion and sauté until translucent, about 3 minutes.
  4. 04
    Stir in garlic, cooking 30 seconds until fragrant.
  5. 05
    Add 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.
  6. 06
    Mix beef mixture into mash until evenly combined. Taste and adjust seasoning with salt and pepper.
  7. 07
    Shape 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.
  8. 08
    Meanwhile, steam broccoli florets until very tender, about 6 minutes. Rinse under cold water and drain thoroughly.
  9. 09
    Blitz 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.
  10. 10
    Transfer chutney to a bowl. Taste and adjust seasoning as needed. Cover and chill.
  11. 11
    Set up a breading station: beaten eggs in one shallow bowl, panko in another.
  12. 12
    Roll each croquette in egg, then panko, pressing lightly to coat completely.
  13. 13
    In 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.
  14. 14
    Serve hot croquettes with a generous spoonful of the broccoli chutney on the side.

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