Potato Croquettes with Cambozola and Tomato Confit


For the Croquettes

4 russet potatoes, “roasted” and put through a food mill (ricer)

1 large egg, slightly beaten

2 tablespoons green onions, finely chopped (approx. 2)

3 tablespoons Cambozola or any other soft blue cheese

Salt and pepper

1 large egg, slightly beaten

1 cup soft bread crumbs

3-4 cups peanut or canola oil

For the Tomato Confit

1 shallot, peeled and minced

1 teaspoon chopped fresh thyme

¼ cup dry red wine

3 roma or 2 plump ripe beautiful tomatoes, chopped

Salt and cracked black pepper

Special Tools

Food mill


For the Croquettes

Pre-heat oil in a cast iron skillet to 350°. Use an oil thermometer to gage temperature.

Combine warm potatoes with Cambozola, green onions, egg and salt and pepper in a mixing bowl. Form well combined mixture into 10-12 small round croquettes. Coat the croquettes with the egg mixture and then roll in bread crumbs.

Fry croquettes in oil, gently move them around. When they start to turn brown, remove them with a slotted spoon and dry on paper towels.

For the Tomato Confit

Place a small sauce pot on medium heat. Add a tablespoon of vegetable oil and heat up until the oil starts to shimmer. Add the shallots and thyme and turn down the heat a smidge. Stir the shallots with a wooden spoon until they start to get soft, approximately 3 minutes. Add the wine and turn up the heat a smidge and stir the pot. Reduce the wine by half and add the tomatoes. Cook down until the tomatoes have released their liquid and have become thick and jammy. Season with salt and pepper.

To serve

Top the hot crunchy cakes with a dollop of tomato confit and some chopped basil. Get back funky Jack!